![]() ![]() They need to be in an airtight container or freezer bag. If it's summer, you may want to move them to the fridge after day two. You can store these at room temperature in an airtight container for up to 5 days. These are a great afternoon snack, easy breakfast, or anytime snack. How do you serve them?įor the best results or flavor, serve them the day they are made, but they still taste good after a few days. Let sit in the muffin pan for a few minutes and then place on a wire rack to finish cooling. Take your topping and sprinkle the top of the muffins.Ĭook the muffins for 15-18 minutes, checking with a toothpick at the 15-minute mark to see if they are ready. Take the cold vegan butter and cut it into this mixture using a pastry cutter or a fork until coarse crumbs. Mix the brown sugar, flour, and cinnamon until combined. Scoop your wet batter evenly into the prepared muffin cups and set them aside. Now add the wet ingredients and stir until combined (this is a thick batter, don't be alarmed). Take a medium mixing bowl and mix the dry ingredients with a whisk. *Mixing vinegar and plant milk will make vegan buttermilk. Start by taking a liquid measuring cup or small bowl and add your vegan milk, vinegar, and oil. Preheat your oven 400 degrees and line a muffin tin (muffin pan) with paper liners or muffin liners (whatever you call them) or grease and set aside. How do you make the best vegan blueberry muffins?
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