Cozy up to the table in the morning for these delicate breakfast muffins from Duncan-Quinn House Bed and Breakfast!
Vegan Breakfast Muffins
2 cups self raising flour
1 cup sugar – white/soft brown mixed
1/2 tsp salt
1/2 cup apple sauce, unsweetened
1/2 cup soy milk
1/4 cup soft margarine (non-hydrogenated) can substitute canola oil
1 tsp vanilla
1 1/2 cups fresh blueberries or raspberries or other fruit in season
Preheat oven to 375 degrees F.
Spray muffin cups with nonstick spray.
Mix first 3 ingredients together, then add other ingredients, adding the fruit last.
Divide mixture evenly among muffin cups.
Bake 30 minutes or until tops are firm.
Cool on a wire rack.
Makes 24 small muffins.
Fruit can be mixed: i.e. raspberries and peaches are great together, mashed bananas also work well.
*Recipe and image courtesy of Duncan-Quinn House Bed and Breakfast .*