Eggless Blueberry Muffins.

As a rule, I dislike using egg replacers, preferring to use vinegar and baking soda instead. This recipe was taken from a friend who has her own layers. Now I wasn't terribly confident till I made these that, they would be worthwhile. They tasted amazing fresh from the oven and even the next day, so here it goes

We need

2 cups unbleached self raising flour

3 teaspoons baking powder

1 and 1/4th cups of raw sugar

1 cup rice/ oat/soy milk

1 tablespoon apple cider vinegar

1  cup frozen/ fresh  blueberries  (if using frozen ones, thaw them out, so they are separate rather than clumped)

2 tablespoons salt free vegetable margarine (softened  in the microwave)  

What to do next

Combine the flour, baking powder and sugar  in a big bowl.

Preheat the oven to 175 degrees C and line the muffin tray with paper cups.

Mix the apple cider vinegar into the milk along with softened margarine.

Gently mix the flour in alongwith the blue berries. The important bit here is not to stir too vigorously. Gently does it.

Fill each paper cup liner to about 3/4ths and bake for 20 - 25 minutes.

Cool or actually, eat warm!!