MUFFINS, PANCAKES AND FRENCH TOAST | 171 Gently stir in the chocolate chips. Add a little more milk if too thick Pour into 12 muffin cups. Top with a few more chocolate chips if desired. Bake in oven for 20-25 minutes or until golden brown. Let cool slightly and ENJOY!! NOTE: The chocolate chips can be swapped for an even amount of fruit, nuts, or dried fruit. FOR LOTEM BLUEBERRY MUFFINS https://simple-veganista.com/ Makes 12 muffins 1 cup unsweetened almond milk* Full ½ cup sugar 1/3 cup canola oil 1 tsp vanilla 2 cups flour (all-purpose, spelt or white whole wheat) 2 ½ tsp baking powder Pinch salt 1 ½ – 2 cups blueberries, fresh or frozen Preheat oven to 175°C. In a medium bowl combine the milk, sugar, oil and vanilla and then stir to combine to help soften the large grains of sugar. In a large mixing bowl, sift the flour, baking powder and salt. Pour the wet mixture into the dry mixture and mix until just combined. Don’t overmix; overmixing the batter tends to make the muffins less tender. Smash ½ cup of blueberries, adding it to the batter before mixing in the whole blueberries and gently fold them into the batter. Use a ¼ measuring cup to scoop up the batter and pour into the muffin holes. Place tin in the heated oven and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature. NOTE: *In place of 1 cup almond milk, try adding ½ cup orange juice or lemon juice for added flavor, plus ½ cup of non-dairy milk. They freeze well.
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