Blueberry-Pecan Muffins

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3 1/2 cups all-purpose baking flour (gluten-free if preferred)
2 tsp. baking powder
1/2 cup dry sweetener
2 cups soy or almond milk
1/2 cup oil
Egg replacer equivalent to 2 eggs
1 cup chopped pecans
1 cup blueberries

• Preheat the oven to 350°F.
• Stir together the dry ingredients in a large bowl.
• Add the soy or almond milk, oil, and egg replacer while constantly stirring.
• Fold in the pecans and blueberries until just mixed.
• Spoon into a greased muffin tin and bake for 35 to 40 minutes.

Makes 10 to 12 muffins

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind