Blueberry Muffins

2 Cups Flour

1/2 Teapoon Salt

3 tsp bking powdr 1/2 cup dry sweetner

2 replacement eggs

1/4 cup melted vegan butter/margarine  or oil

3/4 Soy milk

1 teaspoon vinegar

1-1/2 cups blueberries

Pre-heat oven to 350∘F

Mix dry ingredients together in a large mixing bowl.

In another bowl blend egg replacer and soy milk.

Blend dry ingredients with the wet.

Stir in vinegar.

Fold in Blueberries.

Divide blueberries equally between cups in a lightly greased muffin tin and bake for approx 30-40 minutes depending on your oven.


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