Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon.
Ingredients
- 3 c all-purpose flour
- 1-1/2 C sugar
- 4-1/2 tsp ground cinnamon
- 3 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 2 eggs (or Egg Replacer)
- 1-1/4 C milk (non-dairy)
- 1 c butter, melted (vegan)
- 1 c fresh blueberries
- ½ c fresh raspberries
- ½ c chopped fresh strawberries
Instructions
In a large bowl, combine the first six ingredients. In another bowl, beat the eggs (Egg Replacer), (non-dairy) milk and (vegan) butter; stir into dry ingredients just until moistened. Fold in berries.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375°F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-½ dozen.
