Berry Vegan Muffins

Description:
You will never know these are Vegan!

Ingredients:
2 cups all purpose flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2/cup soy yogurt
1/2 cup almond milk (or your favorite nondairy milk)
1/2 cup canola oil
2 tsp pure vanilla extract
1 1/2 cups frozen mixed berries

Directions:
Preheat oven 375 degrees Lighly greast a muffin tin. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center and add the yogurt, milk, canola oil, and vanilla. Stir to combine. Fold in the frozen berries. Scoop the batter into the muffin tin; it should almost fill the entire tin. Bake 26 - 30 minutes, or until a toothpick or butter knife inserted through the center of the muffin comes out clean. Let cool for a few minutes in the tin, then transfer muffins to a cooling rack to cool completely. I love these mffins because they are big fluffy muffins that can be used for all guests, vegan or not. I prefer to use frozen raspberries, blueberries and blackberries for maximum flavor and color. These are also excellent for lactose intolerant guests.



Recipe Summary:
Yield: 12 muffins
Comments:



Other recipes by Abner Adams House Bed and Breakfast:
Chocolate Zucchini Muffins




Recipe Provided By:
Abner Adams House Bed and Breakfast
Bloomfield, NY

Bloomfield Bed and Breakfast Inns