Warm Muffin Warm
Ingredients
- 1 cup almond milk (recipe called for soy)
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 21/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 11/2 - 2 cups fresh blueberries
Preparation
Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
In a small bowl combine almond milk and apple cider vinegar. Set aside to allow milk to curdle.
In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
Mix together sugar, canola oil, lemon zest, and vanilla extract. Add almondmilk/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.
Spoon into muffin tins, filling each cup about 3/4 full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
Remove from heat and allow muffins to cool before removing from pan.
