(this recipe comes from Weaver St. Market)
Ingredients:
3 tsp. egg replacer
4 TB water
1 cup coconut milk
1/2 cup vegetable oil
3 cups flour
1 cup sugar
4 tsp. baking powder
1 tsp. salt
2 cups blueberries
Preheat oven to 400 degrees and grease muffin tins. Competely mix the water and egg replacer and let it sit for a few minutes. Mix it again, then add the coconut milk and oil. Sift together and add the flour, sugar, baking poweder, and salt. Stir until flour is moistened. Blend in the blueberries. Fill greased muffin tins. Bake 20 minutes at 400 degrees. Makes 16-18 muffins.
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