Scrumptious Blueberry-Carrot Muffins

• Muffin Ingredients:
• 1 1/2 Cups all-purpose flour
• 2 Tbsp soy flour
• 3/4 Cup sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cider vinegar
• 1/2 Cup SoDelicious
• unsweetened coconut milk
• 1/3 Cup extra light olive oil
• 1/2 Cup carrot, finely grated
• 1 Cup fresh blueberries
• Cinnamon Topping:
• 3 Tbsp toasted sunflower seeds
• 1/4 tsp ground cinnamon
• 3 Tbsp Demerara sugar

1. Preheat oven to 425 degrees.
2. Line muffin pan with liners or lightly grease with non-stick cooking spray.
3. In a medium bowl, combine all-purpose flour, soy flour, sugar, salt, baking powder & baking soda. Set aside.
4. In a 1/2 measuring cup, add vinegar. Fill measuring cup the rest of the way with coconut milk. Then, measure out light olive oil.
5. Meanwhile, in a small bowl, combine sunflower seeds, cinnamon & demerara sugar and set aside.
6. Use a spatula to mix wet ingredients into flour mixture until just combined. Gently stir in grated carrot & blueberries. Do not overmix.
7. Fill muffin cups 1/2 full. Sprinkle cinnamon mixture on top. Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean.

ingredients, flour, soy flour, sugar, salt, baking powder, baking soda, vinegar, sodelicious, coconut milk, extra light olive oil, carrot, fresh blueberries, cinnamon topping, sunflower seeds, ground cinnamon, sugar

Taken from www.epicurious.com/recipes/member/views/scrumptious-blueberry-carrot-muffins-50153288 (may not work)