Saturday, May 18, 2013

Vegan Lemon Muffins

These lemon muffins were a bonafide hit with non-vegan friends!
Lemon. Lemon. Lemon.
From rich, savory dishes to the most decadent dessert, many of my most memorable recipe disasters were saved by the teeny tiny drips of a fresh squeezed lemon or yellow rind scraps hot off the grater. So I always keep lemons in the fridge, little bottles of lemon juice, lemon extract, and lemon pepper on hand. Never know when the next catastrophe will occur!
But lemons aren't just an ingredient to be solely used for hero worship.
It can be great alone.
Not alone as in, drinking straight up lemon juice and getting the sour, pinched up cheeks face, lol.
 This is first of two lemon centric sweet breads- (May 24th is Mom, the world's biggest lemon fan's birthday and I'm making specialty lemonade cupcakes for her).
In these moist, delicious muffins, I made sure not to add vanilla extract which typically is included in every dessert and allowed lemon to rule taste of firm and golden treats with lovely browned bottoms. Though lacking springy sponge texture, it is still a definite must for any lemon fanatic- it hits all the right citrus notes!

Lemon Muffins Ingredients and Preparation

2 cup bread flour
1 cup sugar
1 teaspoon baking powder
1/3 cup coconut oil, melted
1 cup almond milk
1/4 cup lemon juice
zest from two lemons
1 tablespoon apple cider vinegar
pinch of salt

Preheat oven to 350 degrees and grease/flour muffin tin.
Separately mix bread flour, sugar, and baking powder.
Blend coconut oil, almond milk, lemon juice, and zest.
Combine wet and dry.
Add apple cider vinegar and salt.
Fill muffin tin with about 1/4 cup batter.
Bake for 25-30 minutes.

Light, fluffy lemon muffins are bursting with zesty flavor.

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