How to make it

  • Preheat oven to 350 F. Line a 12-muffin cupcake pan.
  • Whisk together the dry ingredients in a medium bowl (cornmeal through nutmeg). Set aside.
  • In a large bowl, beat together oil, applesauce, agave nectar, lemon zest, vanilla, lemon juice, prepared egg replacer, water and almond milk.
  • Add the dry ingredients and mix well to form a smooth, sticky batter.
  • Fold in blueberries.
  • Spoon into the tins and bake 20-22 minutes.
  • Cool the pan on a wire rack for five minutes, then remove from the pan and cool directly on the rack.

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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 157.6
    Total Fat: 5.2 g
    Cholesterol: 0.0 mg
    Sodium: 9.5 mg
    Total Carbs: 25.3 g
    Dietary Fiber: 2.1 g
    Protein: 1.9 g
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