Wednesday, April 25, 2012

Vegan Blueberry Almond Muffins

Easy, peasy, and vegan!

In the midst of a few complex and almost complicated creations (don't worry, those posts are coming soon!), I took a "baking breather" to whip up some incredibly simple and delicious Vegan Blueberry Almond Muffins. The prep time took no more than 10 minutes, and the last of the batch lasted nearly THREE DAYS (because I stashed a few).

Vegan Blueberry Almond Muffins (Recipe adapted from Eggless Cooking):
Serves 12
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar
  • zest from 1 lemon
  • 1 cup almond milk
  • 1/3 cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups fresh blueberries 
  • Preheat oven to 375 degrees, and lightly grease a muffin pan
  • In a medium bowl, combine zest and sugars
  • Add almond milk, canola oil, vinegar, and extracts and mix until combined
  • In a separate bowl, mix together flour, baking soda, and salt
  • Slowly add flour mixture to wet ingredients and mix until just combined
  • Fold in blueberries
  • Evenly distribute batter among muffin pan and bake for 22 minutes

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