The other day I bought a new "commercial" muffin/cupcake pan and at 830 this morning got the urge to make blueberry muffins.
I took a cupcake recipe and a muffin recipe, sort of combined them to come up with a freaking ridiculously awesome recipe. Oh my god.
In a large bowl combine:
1.5 cups all purpose flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
Mix that about and then add:
1/3 cup oil (I used Enova, which I just recently purchased for the first time)
2 tsp ENER-G powder + 3 TBS water (I realize this isn't the typical "egg" according to the box, but it's a trick I use when baking to make things more fluffy)
1/3 cup unsweetened soy milk
Mix it all together, and then fold in 1 cup frozen fruit of your choice. I used blueberries, but I'm thinking I'm going to make a peach muffin version of these later! The batter is going to look very thick, almost like a cookie dough--but it works, I promise!
Spoon this into lined muffin tins, and then in a smaller bowl with a fork, mix:
1/4 Earth Balance
3 TBS sugar
3 TBS slivered almonds
2 TBS flour
Sprinkle the mix over the muffins and pop in into a 400 degree preheated oven for 25 minutes.
SooOOooOOOooOOOOoOOO good! These were so much like "real" muffins, I couldn't believe it. Crunchy on top, moist on the inside, full o' flava, and just so delish.