VEGAN BLUEBERRY MUFFINS

2 cups flour
1 cup sugar
1/2 cup unsweetened applesauce
1/2 cup soy milk
1/4 cup margarine (soy or regular), softened
1 tablespoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2 cups fresh blueberries

Preheat oven to 350 degres F. Line muffin cups with paper liners or spray with nonstick spray.

Mix all ingredients together until moistened (folding in blueberries last). Divide batter evenly among the muffin cups. Each should be filled 3/4 full.

Bake 35 minutes or until the tops are firm. Cool on a wire rack.

Makes 12
From: Laurie Dolan
Adapted from source: Vegetarian Times, June 2005

Sorry, the recipe for the Fresh Choice blueberry muffins is not available. I did notice that they were marked as vegan/vegetarian so I am enclosing a vegan blueberry muffin you can experiment with.

Halyna