
Recipe source:www.egglesscooking.com,You can find the original recipe here
Makes: 14 to 16 muffins
Ingredients
- All purpose flour- 2 cups
- Baking soda- 1.5 tsp
- Salt- 1/4 tsp
- Lemon zest- from 2 lemons
- Sugar- 3/4 to 1 cup
- Non dairy milk- 1 cup ( soy milk/rice milk or any other)
- Vegetable oil- 1/3 cup
- White vinegar- 1 tbsp
- Lemon extract- 1 tsp (optional)
- Fresh or frozen blueberries- 1 to 1.5 cups
- Preheat oven to 190 Deg C.Lightly grease the muffin tins or line it with paper liners.
- In a mixing bowl,combine together all purpose flour,baking soda,salt and lemon zest.
- In another bowl ,combine together sugar,milk,oil , vinegar and lemon extract( if using).
- Pour this into the dry ingredients and mix well until combined.Do not over mix.
- Gently fold in the blueberries.
- Fill the muffin tins about 2/3rd full.Bake for about 20 minutes or until a skewer inserted into the center comes out clean.Allow it to cool for about 5 minutes before transferring to a cooling rack.
- Adjust the quantity of sugar according to your taste. I used 3/4 cup + 2 tbsp,which turned out to be perfect.
- Try using vanilla extract instead of lemon extract.
- If you like to add spices to your muffins,add 1/4 tsp cinnamon and a pinch of nutmeg.
looks so divine..love it....!
ReplyDeleteWowwwwwwwwwwww... Looks absolutely perfect and gorgeous.. wonderful photography too.. great job dear!!
ReplyDeleteso nice presentation.. Super soft looking muffin looks so tempting
ReplyDeleteLovely presentation. Muffins look yummy.
ReplyDeletesooper lovely n inviting
ReplyDeleteMade these this morning and they were absolutely delicious! Used vanilla soy milk and no extract.
ReplyDelete