Filling the Molds and Baking the Blueberry Lemon Muffins

Filling the Molds and Baking the Blueberry Lemon Muffins Tube. Duration : 5.82 Mins.

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Tags: health, bake, oven, dessert, desert, muffin, BERRY, blue, nut, fold, breakfast, lunch, dinner, Batter, Pan, cup, Cake

Ep.1 – Vegan Blueberry Muffins

Ep.1 – Vegan Blueberry Muffins Tube. Duration : 4.28 Mins.

We love quiet sounds of people baking, so we made a video of us quietly baking. Vegan BLUEBERRY MUFFINS 2 cups flour (we did half all-purpose, half whole-wheat pastry flour) 1/2 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1 tablespoon baking powder 1 cup vegan milk (we used almond) 1 teaspoon apple cider vinegar 1 teaspoon vanilla 1/2 cup canola oil 3/4 cup blueberries, rinsed & dried 2 tablespoons raw turbinado sugar, for sprinkling (optional) Preheat oven to 375 F. Spray muffin pan with nonstick spray or line it with cupcake liners. In medium bowl, combine dry ingredients. In small bowl or in large measuring cup, whisk wet ingredients together. Add wet to dry, using a rubber spatula to stir as lightly as possible until everything is almost combined. Fold in the blueberries. If desired, sprinkle a little bit of raw turbinado sugar on top of each muffin. Pour into muffin pan; each cup will be almost full. Bake at 375 F for 24-28 minutes, until a toothpick inserted comes out clean. Let cool in pan for 10 minutes, then finish cooling on wire rack. Makes 12.

Keywords: vegan, baking, kitchen, blueberry, muffins, cinnamon, how-to, recipe

Vegan Blueberry Muffin Recipe

The blueberries are nutritional superstars. They range in taste from tart to sweet and are low in calories or nutrients. They are best when they are in season from May to October.

They grow in a shrub and belong to the family of Heath, with relatives, such as blueberries, cranberries, mountain laurel, rhododendrons and azaleas. Blueberries grow in clusters. They can range in size the size of a small pea, the size of a marble. She has a deep color (a portionthem as nutritious).

For vegan, this recipe delivers! There are no animal products in this recipe. If you're a real purist, the whole wheat pastry flour can be substituted for a cleaner choice as a field of buckwheat. Honey can be replaced with agave syrup or maple syrup. These shifts in the recipe can change the taste, but the nice thing is that the recipes to experiment and discover what works best for you.

Ingredients:

• 1 cup flaxseed eggThe replacement (if you're vegan, you can replace with 2 eggs)
• 2 cups soy, rice or almond milk (if you're vegan, you can use regular milk substitute)
• 1 cup applesauce
• 1 1 / 2 cup honey (or substitute with agave syrup or maple syrup)
• 1 1 / 2 teaspoon vanilla extract
• 7 cups of pasta wheat flour, sifted (or substitute with ground buckwheat)
• 2 tablespoons baking powder
• 1 1 / 2 teaspoon baking powder
• 2 1 / 2 cups blueberries, frozen, choppedin a food processor
• 2 1 / 2 cups blueberries, frozen, whole (may be fresh)
• crude oil, raw sugar to sprinkle

Method:

• Sift all dry ingredients in large bowl and set aside.
• Assemble all the wet ingredients (except blueberries) for 2 or 3 minutes at high speed.
• Stir the wet mixture with dry mixture and fold in blueberries with a spatula or wooden spoon. Be careful not to over-mix.
• Spray muffin tins withVegetable cooking spray or use muffin papers or grapeseed oil or silicone muffin forms.
• Fill the molds to fill 3 / 4 of dough with a cookie scoop
• Sprinkle a little raw sugar on top of each muffin before baking.
• muffins Bake at 375 degrees for about 25 minutes, or until the muffins spring back when lightly pressed
• For about 30 muffin-size

Once you sit can make the muffins from the ovenabout 30 minutes to cool. Blueberry Muffin This recipe is so good, you want to share with your friends!

Cooking with the Celiac Sisters: Gluten-free Blueberry Muffins!

Ingredients: 2 cups gluten free all purpose flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. kosher salt 1 tsp. xantham gum 1 tsp. cinnamon 1/2 cup canola oil 2/3 agave nectar or honey 2/3 cup rice milk 1 Tbsp. vanilla extract 1 cup blueberries Directions: Preheat the oven to 325 degrees Fahrenheit and grease 12 muffin tins. Sift the flour, baking powder, baking soda, salt, xantham gum and cinnamon in a medium mixing bowl. Then add the oil, agave nectar, rice milk and vanilla extract and stir until smooth. Fold in the blueberries. Spoon about 1/3 cup of the batter into each muffin tin. You may have to redistribute it until all muffin tins are full. Bake for 22 minutes, rotating the pan 180 degrees after 15 minutes. When done, remove from oven and cool in pan for 15 minutes. Then transfer them to a cooling rack. Enjoy! We got this recipe from the Food Network. Songs: Chuyia Explores – AR Rahman Love, Peace, and Grease – BT Crescendolls – Daft Punk Lavish – Twista Get it on the Floor – DMX Crazy – Gnarls Barkley We covered ‘This is the Life’ by Amy MacDonald Enjoy the muffins and let us know how they turned out 🙂

http://www.youtube.com/watch?v=tjHbO0Zg5Uo&hl=en

Blueberry Pomegranate Soap

This scent is FABULIOUS! I can’t believe how great this fragrance is. You will want to take a bite out of this bar or at least it will make you crave a blueberry muffin. The soap coloring is pretty now and I hope it stays like that but curing time will tell me if I can use that colorant again or not.

http://www.youtube.com/watch?v=TLo-kpXO76o&hl=en

Combining the Ingredients for the Blueberry Lemon Muffins

To view the next video in this series click: http://www.monkeysee.com

http://www.youtube.com/watch?v=qzf7vUNQXeI&hl=en