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    You are in: Home / Recipes / Vegan Whole-Grain Blueberry Muffins Recipe
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    Vegan Whole-Grain Blueberry Muffins

    Average Rating:

    2 Total Reviews

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    • on April 15, 2010

      These worked out quite nicely. I found that there wasn't enough liquid to call it batter, it more resembled cookie dough - so I added about 1/4 more soy milk and that did the trick. I also had to sub another flour for the teff, just because it's hard to find here. It's a very tasty muffin and goes together very quickly. I wanted to have muffins on the larger size, so I made 9 instead of 12 - think they'd be quite small if you made 12. At 400 degrees I had a few that really browned on the bottom, an extra minute I think they would have been borderline burnt, so just something to watch depending on your oven. Very tasty muffin, we'll enjoy these. Thanks Veggie Girl! PAC Spring 2010.

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    • on July 14, 2013

      Excellent muffings - I would give it 5 stars, but felt that it needed a few changes. Like Magpie Diner, I added more soy milk and substituted other flour for the teff. Also, I used only about 1/3 cup sugar and skipped the topping. One other change was that I used more blueberries - probably 1 1/2 cups or so. We felt it was sweet enough this way. Also, using large muffin cups, I made just 6 muffins that I baked for 30 minutes.

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    Nutritional Facts for Vegan Whole-Grain Blueberry Muffins

    Serving Size: 1 (37 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 105.5
     
    Calories from Fat 57
    54%
    Total Fat 6.3 g
    9%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 161.7 mg
    6%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 1.2 g
    5%
    Sugars 1.2 g
    5%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    teff flour

    turbinado sugar

    Ener-G Egg Substitute

    turbinado sugar

    vegan margarine

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