Vegan Pistachio Muffins with Blueberries
Baking and Desserts | European cuisine
⏳ Time
15 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Vegan Pistachio Muffins with Blueberries
Ingredients
- Margarine - 1.9 oz
- Soy Vanilla Milk - 4.2 oz
- Sugar - 5.3 oz
- Vanilla extract - 2 teaspoons
- Soy Vanilla Milk - 6 fl oz
- Wheat Flour - 9.2 oz
- Baking Powder - 1 tablespoon
- Salt - a pinch
- Fresh Berries - 5.3 oz
- Roasted Peanuts - 1.8 oz
Step by Step guide
Step 1
Preheat the oven to 392°F. Grease a muffin tin or place paper liners in each cup.
Step 2
In a bowl, mix the yogurt, softened margarine, and sugar. Then add the vanilla and milk — mix well.
Step 3
Add the flour, baking powder, and salt. Mix again thoroughly and gently fold in the blueberries and nuts.
Step 4
Divide the batter among the cups, filling them three-quarters full, and bake for 18–20 minutes until done, checking with a toothpick.
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