Pecan and Blueberry muffins, vegan, gluten free

Adapted from this wonderful cartoon by First Dog on The Moon (unfortunately, broken image on the Crikey site).

Ingredients: 1/4 cup light olive oil, 1/2 cup maple syrup, 3/4 cup soy milk, 1/2 cup water, 2 cups Orgran gluten-free flour, 2 heaped tsp gluten-free baking powder, 1 tsp cinnamon, 1tsp nutmeg, 1tsp cloves, 1/2 cup chopped pecans, 1 cup blueberries

Mix the oil, maple syrup, water and milk together, fold in sifted flour, baking powder and spices. Stir in the pecans and blueberries. Spoon muffin mixture into pans (works well in those fancy-pants silicon muffin trays), bake at 180c for 20 minutes.

(The original recipe doesn’t call for any water, but I found the gluten-free flour is a bit stiffer and needs a bit of extra moisture so you can stir the blueberries and pecans in. And a tip for laziness – crush the pecans in a mortar and pestle rather than chopping them!)

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