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ALI'S BAKING
Dairy Free Blueberry Muffins
1/2 cup of milk-free, soy-free margarine
1 cup plus 2 T of sugar
3 T., 2 T. Water and oil
2 tsp. baking powder
1 tsp. vanilla extract
2 tsp. baking powder
1/4 tsp. salt
2 cups flour
2 1/2 cups blueberries
1 T. sugar mixed with 1/4 tsp. ground nutmeg
1. Preheat oven to 375 degrees
2. Line 12- muffin tin with paper liners
3. In a medium sized bowl, beat margarine until creamy
4. Beat in sugar until pale and fluffy
5. Beat in water, oil and baking powder
6. Add vanilla, remaining baking powder and salt
7. Fold in half the flour with a spatula and half the water
8. Add remaining flour and water
9. Fold in blueberries
10. Scoop batter into muffin cups
11. Sprinkle with nutmeg sugar
12. Bake 25-30 minutes or until golden brown
13. Let muffins cool slightly before serving
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