Eco Child’s Play

My children dearly love muffins, especially making them. They like to pour the ingredients into the bowl and put the unbleached muffin cups into to our stoneware muffin pans.When it comes to putting the batter into the cups, I have to admit that I am a bit of a control freak and don’t let my children help, but then the aroma of baking muffins fills the kitchen, and soon we are rewarded for our cooking efforts.This recipe is super simple, vegan, and best when made with organic ingredients. It is adapted from the cookbook The Garden of Vegan.Organic, Vegan Blueberry Oat Muffins Preheat oven to 400 degrees F. Combine:

• 1 cup soymilk
• 1 cup rolled oats
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Let the oats and soymilk sit for 10 minutes. In a large bowl, mix:

• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Add:

• egg replacer equivalent to one egg
• 1/4 cup olive oil
• 3/4 cup dry sweetner, such as Sucanat
• oat/soymilk mixture

Gently stir in:

• 1 cup blueberries

Spoon into muffin cups and bake 20-25 minutes. One trick I have learned when baking with blueberries is to use frozen berries, if you don’t want your batter to turn purple. You can also substitute other berries in this recipe, as we often use raspberries from our garden. My blueberry plants just don’t produce fruit, but it could be from the serious neglect and occasional weed whacking they endure. I hope your family enjoys these muffins as much as mine!Image source: www.maes.umn.eduDon’t forget to visit Green Option’s new food blog Eat. Drink. Better. for more great recipes and information about natural foods.

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