I am so excited about all these new vegan recipes I have been trying. Seriously, I was at a party yesterday where there was pizza and cheetos and all sorts of junk food deliciousness, but I wasn't even tempted, because I was coming home to stir-fry and vegetable spring rolls. Yummy! And my family is really benefiting from the healthy eating. Jason is at his lowest weight in over a decade, and keeps going down, and I just discovered that Grace has lost 8 lbs! Holy cow! She had chunked up a little this last year, because of being so sedentary, so we saw a nutritionist at the beginning of March, and started making some changes with her at that time. But I never noticed a big difference in her body until I was sunscreening her yesterday for a swim party. I put her on the scale and hallelujah! It is so important for her mobility that she stay in the lower weight category, so this is so great. And the feeling good and healthy that goes along with this is a huge benefit.
These blueberry muffins were super good, very easy to make, stolen off another food blog, though I made a few changes. Next time, I want to try adding some lemon zest for a variation.
Ingredients:
Servings:
- 1/4 cup margarine (soy or regular) I used Earth Balance
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon salt
- 1 cup sugar
- 2 cups flour I used 1 cup whole wheat flour and 1 cup unbleached flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- 1/2 cup soymilk I used rice milk
- 2 cups frozen blueberries I used 1 1/2 cups fresh blueberries rolled in flour to prevent sinking, plus 2 c would have been way too many blueberries
Directions:
Prep Time: 15 mins
Total Time: 50 mins
- Preheat oven to 350°F.
- Line muffin cups with paper liners or spray with nonstick spray.
- Mix all ingredients together until moistened.
- Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
- Bake 35 minutes or until the tops are firm.
- Cool on a wire rack.
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