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Blueberry Muffins with Crumb Topping PDF Print E-mail
Ingredients (use vegan versions):
  • 1 1/2 cups Flour (185g)
  • 3/4 cup Sugar (150g)
  • 1/2 teaspoon Salt (3g)
  • 2 teaspoons Baking Powder (10g)
  • 1/3 cup Vegetable Oil (80ml)
  • 1 Ener-G Egg Replacer Egg
  • 1/3 cup soymilk (80ml)
  • 1 cup Blueberries (145g)
  • CRUMB TOPPING:
  • 1/4 cup Sugar (50g)
  • 1/8 cup (over full) Flour (20g)
  • 2 tablespoons Soy Margarine (30g)
  • 3/4 teaspoons Cinnamon (scant 2g)
Directions:

Preheat the oven to 400 degrees F (200C). Grease 12 muffin cups.

Combine 1 1/2c. flour, 3/4c. sugar, salt, and baking powder. Make the Ener- G "egg". Pour the vegetable oil into a 1 cup measuring cup, then add the "egg" and enough soymilk to fill the measuring cup. Add to dry ingredients and mix well. Fold in blueberries, then place the batter into the greased muffin tin.

Crumb topping: Mix 1/4c. sugar, 1/8c. flour (overfill the 1/8 cup), margarine, and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking.

Bake about 25 minutes, until the topping and the tops of the muffins are golden.

NOTE: Metric measurements represent conversions I did; the metric version of the recipe is untested.

Serves: 12

Preparation time: 20 minutes prep, 25 minutes baking


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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