Makes 6 muffins
400 deg. F, about 20 minutes, until a toothpick comes out clean.
Mid-baking, rotate muffin tin.
Preheat oven.
In a large bowl, combine, and let sit for a few minutes:
1 1/4 cup plain soymilk
1 T apple cider vinegar (or fresh lemon juice)
Add and combine well:
1/3 cup apple, coarsely grated (small pieces), with or without skin
1/4 cup carrot, finely grated
4 T light brown sugar
1 T canola oil
1 T ground chia seed
Lastly, fold in:
3/4 to 1 cup fresh blueberries (or frozen)
Set bowl aside.
- - - - - - - - - -
In a medium bowl, combine well:
1 cup finely ground corn flour (or masa harina, or a combination)
3/4 cup wholewheat pastry flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
When the oven is fully heated, add the dry ingredients into the liquid ingredients bowl.
Combine only until everything is evenly blended. Don't overmix.
Spoon batter into a well-greased 6-muffin tin (or use muffin parchment papers).
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After baking, cool muffins in muffin tin for 5 to 10 minutes.
Then remove and cool on rack.