VEGAN BLUEBERRY MUFFINS #dessert #diet #healthyrecipes #muffins #vegan

VEGAN BLUEBERRY MUFFINS #dessert #diet #healthyrecipes #muffins #vegan

These veggie lover blueberry biscuits are delicate and sweet with a trace of lemon and crisp blueberries in each chomp for the ideal morning or early afternoon nibble.

You may definitely realize that for a long time among school and remaining at home to bring up the children I held different situations as a cook or potentially cake culinary specialist in a bunch of business kitchens. You may likewise realize that some place in my kitchen occupations, I moved on from culinary school and sooner or later prior I snatched an unhitched males in photography.

What you don't have a clue – in light of the fact that I have never discussed it here and once in a while in my reality – is that my first occupation out of school was neither in photography or nourishment. My first position in the working scene was as an assistant at a midtown Chicago law office.

It would have been extraordinary, however. In the short summer between graduating school and moving to Chicago I had gone to the specific choice that my future was in law (you know, to do the great stuff) and it was just sensible to begin working at a law office while reading for the LSATs.

VEGAN BLUEBERRY MUFFINS #dessert #diet #healthyrecipes #muffins #vegan

Also try our recipe : FRESH THAI QUINOA SALAD WITH PEANUT SAUCE #vegetarian #salad #paleo #yummy #diet

Ingredients :

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2tbsp. granulated sugar
  • ¼ cup + 2 tbsp. canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1½ - 2 cups fresh blueberries

Instructions :

  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
  3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
  4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soymilk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix - a few lumps are okay. Fold in blueberries.
  5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
  6. Remove from heat and allow muffins to cool before removing from pan.


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