Preheat oven at 400 degrees
Bake for 15-25 minutes
Yield: 12 plump, pillowy edible treats
In a bowl, mix together:
2 C flour (1/2 white, 1/2 wheat works well)
1 TBS baking powder
1/4-1/2 tsp ground nutmeg
In another bowl, whisk:
3 egg replacers (I did Ener-G)
1 C milk (I used 2/3 oat, 1/3 coconut)
2/3 C sugar or packed light brown sugar (I did 1/3 of each)
4-8 TBS warm melted unsalted "butter" or vegetable oil (I did 6 TBS melted Earth Balance)
1 tsp vanilla
1 C Fresh or frozen blueberries or other fruit
Preheat oven. Grease or line muffin pans. Mix the wet and dry ingredients separately, then add the dry to the wet. DO NOT overmix; it's ok if the dough is a bit lumpy. The baking powder will hate you if you make it work too soon. Fill the pan. Bake. Watch the little guys carefully for browning. They should be done when a knife or toothpick comes out clean.
My muffins were full when I put them in the oven and popped out a little as they baked. The recipe could make more muffins if the trays were filled to 2/3 to 3/4 full. The texture is light and almost like cupcakes. Experiment!