The tins need to be filled almost to the top with batter because the muffins don’t raise much while baking. Despite that, they’re really light and fluffy … not to mention delicious! 

1. Preheat oven to 400 degrees. Spray muffin pan lightly with olive oil cooking spray. 

2. In a large bowl, sift together:

1¾ cups whole wheat pastry flour

1 Tbsp plus 1 tsp baking powder

¼ tsp sea salt

1 tsp cinnamon

½ tsp ground allspice 

3. In a medium bowl, whisk until frothy:

1 cup rice or soy milk

1 tsp lemon juice

1/3 cup Fruit Sweet

2 Tbsp olive oil

2 Tbsp unsweetened applesauce

¼ cup Egg Starts egg substitute 

4. Make a well in the dry ingredients and pour in the wet ingredients, stirring just until blended.  

5. Fold in:

1 cup fresh or frozen blueberries 

6. Fill muffin tins almost to the top with batter. Bake for 20-25 minutes until tops are golden brown and a toothpick inserted in middle of muffins comes out clean. Let cool in muffin tins for a few minutes, and then remove to serving platter. Yields 9 large muffins.