INGREDIENTS
Zest of 1 lemon
½ teaspoon salt
½ teaspoon salt
0,70 deciliter olive oil
1 teaspoon vanilla sugar
2, 30 deciliter soy milk1 teaspoon vanilla sugar
270 g all-purpose flour
40 grams of granulated sugar
3 teaspoons baking powder
1 teaspoon apple cider vinegar
1 teaspoon apple cider vinegar
200 grams of fresh blueberries
INSTRUCTIONS
Preheat the oven to 190˚C
Line up a muffin tin with baking cups and set aside
Combine soy milk and apple cider vinegar in a bowl
Set the bowl aside to allow the milk to curdle
Line up a muffin tin with baking cups and set aside
Combine soy milk and apple cider vinegar in a bowl
Set the bowl aside to allow the milk to curdle
In another bowl, combine flour, baking powder, band salt
Set this bowl aside as well
In yet another bowl, combine sugar, oil, lemon zest, and vanilla sugar
Add the soy milk-vinegar mixture into the bowl and stir until combined
Now mix in the dry ingredients as well and stir until well combined
Time to pour in the blueberries and mix around
Set this bowl aside as well
In yet another bowl, combine sugar, oil, lemon zest, and vanilla sugar
Add the soy milk-vinegar mixture into the bowl and stir until combined
Now mix in the dry ingredients as well and stir until well combined
Time to pour in the blueberries and mix around
Spoon the dough into the muffin tins
Bake for the muffins 20-25 minutes
Bake for the muffins 20-25 minutes
Take them out of the oven
To get the best result, allow muffins to cool before removing from pan
Bon appetite!
Emma xx
To get the best result, allow muffins to cool before removing from pan
Bon appetite!
Emma xx
i literally love blueberry muffins more than anythinggg, and this is great since I'm also vegetarian but am mostly interested in vegan recipies (: xx Leticia www.eliberar.blogspot.com
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