Blueberry soy muffin for a healthy afternoon tea.
I have been looking out for healthy snacks for the children and wanted to use what we had in our pantry instead of going to the grocery...again.
With coconut oil, blueberry, 1 egg and soy milk, and little time, I decided muffins would be best.
Recipe for 7 muffins as follows:
Dry ingredients:
1 1/2 C unbleached all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
Wet ingredients:
1 egg (room temperature)
1/2 C granulated sugar
1/2 C soy milk
1/4 C coconut oil
1/2 tsp vanilla extract
1 C fresh blueberries
Coarse sugar for sprinkling (optional)
Directions:
Preheat oven 200 degree Celsius.
Line muffin tray with muffin case or spray with non stick spray.
1. In a large bowl, mix all the dry ingredients together and set aside.
2. In a medium bowl, whisk together egg and sugar until combined. Add in oil, soy milk and vanilla extract. Mixture will be pale yellow.
3. Fold wet ingredients into dry ingredients in 2 batches. Batter will be thick and lumpy.
4. Fold in blueberries
5. Pour batter into prepared muffin tray, filling all the way to the top. Top with sugar sprinkle if preferred.
6. Bake at 200 degree Celsius for 5 mi s then reduce to 180 degree Celsius for another 10-15 minutes until tops are slightly golden. Test for doneness.
Remove from oven and allow to cool for 10 minutes before enjoying it.
Sophie totally enjoyed it and had 2 muffins at one seating. Wow!
Perhaps the next time, I'll bake with her as this is really easy for a toddler to have some sensory play and learning about food.
