These blueberry muffins are a perfect for breakfast on the run, a mid-morning or afternoon snack, and dessert, just because you can!
See how long they last in your house... Enjoy!
Pre-heat oven to 180°C. Line a 12 hole muffin tray with patty pans or muffin cases.
Whisk together egg replacer and water in a small dish/bowl until smooth.
Place sugar and margarine into a medium sized mixing bowl. Using a wooden spoon, cream together until a smooth paste is formed.
Place baking powder, FATE mix, and egg replacer mixture into the bowl and gently stir. Add the orange juice and vanilla essence and stir well until a dough is formed.
Gently fold the blueberries into the dough.
Spoon the mixture evenly across the 12 patty pan cases. Bake 20-25min., until golden on top.
Remove from oven, and allow to cool on a wire rack.
Dust with icing sugar if desired.
Blueberry muffins store well in an airtight container for 2-3 days.
Blueberries taste delicious matched with lemon! Try replacing the orange juice with 100ml lemon juice mixed with 100ml water and substitute the vanilla essence for lemon essence. Yummy!