Vegan Blackberry Muffins

  • 1/4 cup Earth Balance Butter
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp. salt
  • 1 cup raw sugar
  • 2 cups whole wheat or gluten free flour
  • 1 Tbs. baking powder
  • 1 tsp. vanilla extract or pure maple syrup (I love pure maple syrup in everything)
  • 1/2 cup non dairy milk (my favorite for baking is rice milk)
  • 2 cups fresh or frozen blackberries (I have blackberry bushes, so I pick them all summer and fall and freeze them to use later)

Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full. Makes six large muffins.
Bake 35 minutes, or until tops are firm. Cool slightly on rack.


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