Blueberry Lemon Muffins
Website: WhatTheHeckDoIEatNow.com
Serves: 12
- 1 cup organic spelt flour
- 1 cup organic all purpose flour
- ½ tsp salt
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 cup sugar
- 1 cup soy milk
- ⅓ cup organic canola oil (+ enough to oil the muffin tin)
- 2 tsp pure lemon extract
- 1 tbsp vinegar
- 1¼ cups fresh or frozen blueberries
- Preheat your oven to 350F
- Lightly grease a muffin tin with canola oil.
- In a medium sized mixing bowl, whisk together your spelt and all purpose flours, salt and baking soda.
- In a large mixing bowl whisk together your sugar, soy milk, canola oil, lemon extract and vinegar.
- Add your dry ingredients to the large mixing bowl and mix just until blended.
- Gently fold in your blueberries.
- Divide the batter evenly between 12 muffin cups.
- Bake for 25-30 minutes or until toothpick inserted into the centre comes out clean or with a few cooked crumbs attached.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2019/03/12/blueberry-lemon-muffins-2/
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