and blueberry wins!
I chose to bake blueberry muffins, after i had not lemons for lemon poppyseed, apples for apple or even RAISINS for carrot-raisin. (what kind of baker am i!)
I tried to do this recipe called "Nathan's blueberry breakfast cupcakes" or something from So Now You're a Vegetarian but i only had HALF the needed soy sour cream. What a bust. So i went back to an oldie, an Adaptation of Barefoot Contessa's Blueberry coffee cake muffins that taste delicious every time and required the amount of sour cream on hand.
And here it is, in case you've got a meeting or something.
(Makes 16 muffins)
12 tablespoons (1 1/2 sticks) margarine (EB)
1 1/2 cups sugar
3 egg replacer--- I used 3/4 cup applesauce
1 1/2 teaspoons pure vanilla extract (this is what makes it yummy)
8 ounces (about 1 cup) soy sour cream
1/4 cup soy milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
However many blueberries you want, I use the frozen kind (make sure you rinse them off in a strainer-type thing so the whole batter doesn't turn violet)
Preheat the oven to 350 degrees. Grease a muffin pan (or use liners).
Cream the butter and sugar until light and fluffy, about 3 minutes. Slowly add egg replacer then add the vanilla, sour cream, and soymilk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. DO NOT OVERMIX OR YOUR MUFFINS WILL BE TOUGH. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top (i use an old ice cream scoop), and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
I tried to do this recipe called "Nathan's blueberry breakfast cupcakes" or something from So Now You're a Vegetarian but i only had HALF the needed soy sour cream. What a bust. So i went back to an oldie, an Adaptation of Barefoot Contessa's Blueberry coffee cake muffins that taste delicious every time and required the amount of sour cream on hand.
And here it is, in case you've got a meeting or something.
(Makes 16 muffins)
12 tablespoons (1 1/2 sticks) margarine (EB)
1 1/2 cups sugar
3 egg replacer--- I used 3/4 cup applesauce
1 1/2 teaspoons pure vanilla extract (this is what makes it yummy)
8 ounces (about 1 cup) soy sour cream
1/4 cup soy milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
However many blueberries you want, I use the frozen kind (make sure you rinse them off in a strainer-type thing so the whole batter doesn't turn violet)
Preheat the oven to 350 degrees. Grease a muffin pan (or use liners).
Cream the butter and sugar until light and fluffy, about 3 minutes. Slowly add egg replacer then add the vanilla, sour cream, and soymilk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. DO NOT OVERMIX OR YOUR MUFFINS WILL BE TOUGH. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top (i use an old ice cream scoop), and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.