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Blueberry and Berry Jam Muffin
Posted By Annie Chen On October 16, 2012 @ 12:32 pm In Muffin Mania,Vegan Baking and Sweets | No Comments
This super anti-oxidant blueberry muffin, made of dense nutrition and fiber, is wonderful for breakfast, lunch, or tea. Contributed by Annie Taylor Chen, Vegan Ann. 
Makes: 12 muffins
Preheat oven to 350° F.
Place the dried blueberries in a bowl and cover with hot water to soak.
Into a big bowl, sift the flour, baking power and baking soda, add the wheat bran, wheat germ, flax seeds and sugar, and mix well.
Dig a well in the center, add the yogurt, oil and soy milk, and use a whisk to mix well, don’t beat, then add soaked blueberries.
Scoop 1 tablespoon batter and add it to the muffin cup, add a bit more to fill half of the cup, then scoop 1 teaspoon of jam and drop it in the middle of the batter, fill the rest of cup full.
Bake for 25 minutes or until a toothpick inserted comes out clean.
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