Scott and I went to Green, this great vegan restaurant in Tempe, for dinner tonight. I got the Buffalo Wings and Thyme Fries with an Oogave soda and Scott had the Secret BBQ Poboy and Thyme Fries and an Oogave soda. It was sooo yummy! I couldn’t resist finally buying a Cherry Bombin’ wrap bracelet while we were there too 🙂 It’s made from recycled bicycle tubes!
I was feeling a bit tired tonight so my sketch is sort of lazy, but at least I did one! Have to stay focused! 🙂
As promised my vegan blueberry muffin recipe! Feel free to substitute your favorite Gluten-free flours for the wheat flour in this recipe (coconut or brown rice flour, or a mix of the 2 would be great!)
Vegan Blueberry Muffin Recipe
2 cups flour (I used whole wheat)
1/2 tsp sea salt
3 tsp baking powder
1/2 c. granulated sugar
*egg replacer (to equal 2 eggs)
1/4 cup oil
1 c. non-dairy milk mixed with 1 tsp apple cider vinegar (let sit while you gather your ingredients so that it can curdle)
1 tsp vanilla extract
1 tsp cinnamon
1 c. blueberries
Large crystal sugar (optional)
*For the egg replacer in a small bowl or measuring cup put 4 tsp baking powder and then stir in 4 Tbs of water, let it fizz and bubble, add to the mixture above in place of eggs
1. Preheat oven to 350F. In a large bowl, stir together the flour, salt and baking powder.
2. Add the sugar, egg replacer mixture, oil, sour non-dairy milk, vanilla, cinnamon and blueberries.
3. Stir together until just mixed and no large flour lumps remain. Scoop batter into lightly oiled muffin pan and sprinkle the tops of batter with large crystal sugar, if using.
4. Bake for 35-45 minutes or until a tooth pick inserted into t he center of one of the muffins comes out clean. Makes 6 large muffins or 12 cupcake-sized muffins.
I hope you are all having a good start to your weekend!