I like muffins. Do you? How about some rustic vegan muffins? Oh yeah!
¼ C. vegetable oil
1 1/2 tsp. EnerG Egg Replacer + 2 Tbs. warm water or equivalent to 1 egg
3/4- 1 c. soy milk (this depends on the juiciness of the fruit you use. Put 3/4 c. in and add the rest if it looks too dry)
1 tsp. Vanilla
2tsp. Baking powder
½ tsp. Salt
½ c. sugar
1 ¾ c. flour
1 c. chopped strawberries, blueberries, whatever
Preheat oven to 375° F. Combine wet ingredients and whisk. Combine dry ingredients and mix. Add strawberries to the dry ingredients, until coated. Add the wet ingredients and mix together, the mixture will be thick. Using an ice cream scoop or large spoon, place spoonfuls into a muffin tin lined with cupcake papers or lightly oiled. Bake for about 25 minutes or until a toothpick inserted into the middle comes out clean. Eat.