Berry Muffins

Name: Berry Muffins
Ingredients: 2 cups unbleached all-purpose flour; 2/3 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 2/3 cup soy or rice milk; 1/4 cup vegetable oil or melted dairy-free margarine; 1/2 teaspoon grated lemon zest; 1 tablespoon fresh lemon juice; 1 tablespoon water; 1/2 teaspoon vanilla extract; 1 cup fresh or frozen berries (e.g., blueberries, raspberries); Granulated sugar, for sprinkling

12 ingredients

7 steps

Ingredients

2 cups unbleached all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup soy or rice milk
1/4 cup vegetable oil or melted dairy-free margarine
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon water
1/2 teaspoon vanilla extract
1 cup fresh or frozen berries (e.g., blueberries, raspberries)
Granulated sugar, for sprinkling

Directions

1

Preheat oven to 400F, and spray a 12-cup muffin pan with dairy-free baking spray.
2

In a medium bowl, combine the flour, sugar, baking powder, and salt with a wire whisk.
3

In another medium bowl, combine the soy milk, vegetable oil or melted margarine, lemon zest, lemon juice, water, and vanilla with a spatula.
4

Add the flour mixture to the soy milk mixture, and stir with a rubber spatula just until combined.
5

Lightly fold in the berries with a rubber spatula.
6

Divide the batter evenly among 12 prepared muffin cups.
7

Sprinkle the tops with granulated sugar, and bake for 20 minutes, or until an inserted cake tester comes out clean.