Saturday, January 12, 2008

Davey safe blueberry lemon muffins

Blueberry lemon muffins, originally uploaded by jessicafm.

I finally found a vegan baking book that looks worth the money! It's called "The Joy of Vegan Baking" by Colleen Patrick-Goudreau. Yesterday morning I made my first experimental recipe from the book: blueberry lemon muffins, and I must say, they're pretty tasty! Rather than eggs, the recipe calls for baking soda and vinegar for leavening and instead of butter the recipe calls for canola oil.

Of course they'd likely taste better made with butter, but these rose high, taste good, Davey can eat them without breaking out with hives and he likes 'em. Yeah!

Blueberry Lemon Muffins
2 cups unbleached all-purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
Zest of 2 lemons
3/4 to 1 cup granulated sugar
1 cup nondairy milk
1/3 cup canola oil
1 tsp lemon extract
1 tb white distilled vinegar
1-1/2 cups fresh blueberries, picked over to remove stems

Preheat the oven to 400. Lightly grease your muffin tins

In a medium-size bowl, combine the flour, baking soda, salt and lemon zest.

In a large bowl, combine the sugar, milk, oil, lemon extract and vinegar. Mix will. 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 2/3 full. Bake until the muffins are lightly browned and a wooden skewer inserted in to the center comes out clean, about 20 minutes. While the muffins are baking, lick the bowl clean -- no eggs means you can!

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

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