The kids are off school this week so we have time for lovely, slow breakfasts at 10 am!  This morning I turned to one of my favorite cookbooks, The Joy of Vegan Baking, by Colleen Patrick Goudreau.  If you’re unsure of how to make vegan desserts and baked goods, this is the quintessential book to turn to!  Every single recipe that I have tried out of this book has turned out great.  That is not a statement that I can make about most of my cookbooks, but I honestly have yet to encounter a single flop.

This morning I made her blueberry lemon muffins, much to my kids’ delight.  I swapped in whole wheat pastry flour for the unbleached white flour, to increase the nutritional value and make them more suitable for breakfast.  Nine times out of ten you can get away with doing this and the final baked good still turns out great!  Other than that, I followed the recipe to the letter and the muffins were absolutely scrumptious.  I have made these many times before!

During the summer I make these with fresh blueberries and they turn out golden and beautiful.  During the winter I make these with frozen blueberries which turns the batter a swirly purpl-ish color, but no biggie, they still taste amazing!

My favorite line in Colleen’s recipe is “While the muffins are baking, lick the bowl clean.  No eggs means no salmonella!”  I was happy to oblige.  Licking the bowl truly is one of the joys of vegan baking!

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