I’ve made a few batches of these muffins and they never last much longer than a day or two in our house. For muffins, these are pretty nutritious, and they taste amazing!
Ingredients
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
Zest of two lemons or 2 Tbsp. lemon peel
3/4 to 1 cup granulated sugar
1 cup nondairy milk
1/3 cup canola oil
1 tsp. lemon extract
1 Tbsp. white distilled vinegar
1 1/2 cups fresh or frozen blueberries
Preheat the oven to 400 degrees Farenheit (200 degrees C). Lightly grease your muffin tins.
In a medium-size bowl, combine the flour, baking soda, salt and lemon zest/lemon peel.
In a large bowl, combine the sugar, milk, oil, lemon extract, and vinegar. Mix well. Add the flour mixture, stirring until the ingredients are just blended. Gently fold in the berries using a rubber spatula.
Fill greased or nonstick muffin tins about two-thirds full. Bake until the muffins are lightly browned and a wooden skewer inserted into the center comes out clean, about 20 minutes.
While the muffins are baking, lick the bowl clean. No eggs means no salmonella!
Remove from the oven and let sit for 5 minutes. Remove the muffins from the tins and cool on a wire rack.
Yield: 12 muffins
(Recipe from The Joy of Vegan Baking by Colleen Patrick-Gourdreau)
