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Fresh Berry Muffins
Ingredients:
2 2/3 cups unbleached flour
2 teaspoons s baking soda
1/2 teaspoon pink salt
1 cup unbleached cane sugar
3/4 cup Earth Balance Butter
1 1/3 cups unsweetened soy milk
1 teaspoons s apple cider vinegar
2 teaspoons vanilla extract
1 cup fresh raspberries
1 cup fresh or frozen blueberries and/or blackberries
Directions:
Preheat the oven to 350 degrees. Line a large muffin tin with 12-16 cupcake liners or mini muffin tins with two to three dozen liners and set aside.
Combine the flour, baking soda, salt in a medium mixing bowl, stir to blend and set aside.
In a liquid measuring cup combine the apple cider vinegar and soy milk. Stir and set aside to curdle for 2-3 minutes.
In a medium mixing bowl cream the sugar, butter and vanilla, with an electric mixer. Gradually add in the curdled soy milk, mix until blended.
Still in the flour mixture by hand scraping the sides. Fold in the berries being careful not to over mix.
*Note
*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
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