Equivalent of one egg
1/2 cup pure maple syrup
1/4 cup non-hydrogenated margarine, melted and slightly cooled
1/4 teaspoon vanilla extract
1/2 cup non-dairy milk
1/4 cup applesauce
1 cup whole-grain pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 - 2 cups fresh blueberries
turbinado sugar or more maple syrup (optional, fine without)
Roast the cornmeal in a frying pan until aromatic.
Mix all liquid ingredients.
Stir in dry ingredients until just mixed.
Fold in blueberries.
Scoop into greased mini-muffin tins.
Sprinkle with a little turbinado sugar (or, after baking, brush with a little maple syrup)
Bake at 400 until done (around 10 minutes).
[adapted from The Family Baker by Susan Purdy]