1. Preheat oven to 350. Line a cupcake or muffin pan with liners.
2. Combine the flour, sugar, baking powder, and salt in a bowl. In another
bowl, combine the soy milk, melted shortening, and vanilla.
3. Add thet wet ingredients to the dry ingredients and mix until just
combined. Stir in the berries.
4. Using an icecream scoop, drop the batter into the muffin liners. Bake
for 20 minutes, rotating the pan after 10 minutes so that the muffins cook
evenly. When done, the muffin tops should be firm. Let them cool for at
least 15 minutes and serve warm or at room temp.
Instead of oat flour, try any other flour, preferably whole grain.
Instead of raw sugar, try any other dry granulated sweetener.
Instead of soy milk, try any other plain or flavored milk.
Instead of vegetable shortening, try butter (regular or nondairy) or any cooking oil.
Comments: This muffin recipe is great. You can substitute other fresh fruit for the blueberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (560g)|
|Recipe Makes: 1|
|Calories from Fat: 279 (19%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 9.6mg||3 %|
|Sodium 614.7mg||21 %|
|Potassium 703.8mg||19 %|
|Total Carbohydrate 287.1g||84 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 274.1g|
|Protein 23.4g||33 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1495
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