Strawberry Muffins

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I’m gearing up for Valentine’s Day with a little red twist on my favorite blueberry muffin recipe. These muffins hold together well and still maintain a soft chewiness. I’m normally a big fan of blueberry muffins but I might start liking these more!

Ingredients:

  • ¼ cup Earth Balance
  • ½ cup unsweetened applesauce
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  • ½ cup soymilk
  • 2 cups fresh strawberries

Directions:

1. Preheat oven to 350°F.
2. Line muffin cups with paper liners or spray with nonstick spray.
3. Mix all ingredients together until moistened.
4. Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
5. Bake 35 minutes or until the tops are firm.
6. Cool on a wire rack.
Yields: 12 muffins

Adapted from: http://low-cholesterol.food.com/recipe/vegan-blueberry-muffins-123809

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3 thoughts on “Strawberry Muffins

  1. Pingback: Fresh Strawberry Muffins - Can't Stay Out Of The Kitchen

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