Blueberry Ice Cream Muffins

[Guest guest]

Blueberry Ice Cream Muffins

Source: 3ABN/Kerr

 

3/4 cup whole wheat pastry flour

3/4 cup all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

2 Tbsp. milled cane sugar

1 Tbsp. EnerG Egg Replacer

1/3 cup plus 2 Tbsp. water, divided

2 Tbsp. oil

1 cup fresh or frozen blueberries

1 1/2 cups Better Than Ice Cream (powder)*

 

Preheat oven to 425 degrees.

 

In a large bowl combine dry ingredients (not EnerG Egg Replacer).

 

In a medium bowl whisk together the ice cream mix and 1/3 cup of water.

 

In a small bowl whisk together the EnerG Egg Replacer with the remaining 2 Tbsp. of water until foamy.

 

Stir in oil and add to ice cream mixture.

 

Add wet ingredients to dry and mix well.

 

Gently stir in blueberries.

 

Line 12 muffin cups with paper cupcake liners and fill 2/3 full.

 

Bake at 425 for 20 - 23 minutes or until a toothpick comes out clean.

 

Makes approximately 12 muffins.

 

***Powdered vegan ice cream mix: 1-800-227-2320

 

 

http://www.Christian-Vegan-Cooking