Dreamy Lemon Blueberry Muffins

DREAMY LEMON-BLUEBERRY MUFFINS

Ingredients:

2 cups cake/pastry flour
1 tbsp baking powder
1/2 cup granulated sugar
1/2 tsp salt
1/4 cup water
1/4 cup vanilla almond milk
1/2 cup canola oil
juice of one lemon
zest of one lemon
1 cup fresh or frozen blueberries
organic cane sugar (coarse) for garnish

Directions:

Preheat oven to 375 and prepare muffin tin with liners. Sift together flour, baking powder, sugar, and salt. Mix together almond milk, water, oil, juice, and zest. Pour into flour mixture and stir but do not over-mix. Fold in blueberries. Fill the muffin tins half way, sprinkle with cane sugar and bake for 20-25 minutes. Allow to cool before serving.

Sugar Free Banana Blueberry Muffins

Yummy! I saw a great recipe on fatfreevegan.com for a bread of this persuasion, and thought I'd try it out as muffins!

Ingredients:

3 large over-ripe bananas 2 tablespoons apple cider vinegar 1/3 cup unsweetened soymilk 1/2 cup (120 ml) agave nectar 2 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 pint blueberries

Coconut oil (for preparing pan)

Directions:

Preheat oven to 350F. Wipe the top of muffin pan with coconut oil and line with paper liners.

Mix the soymilk with the apple cider vinegar and let stand until it curdles.

In a food processor, puree the bananas and add the soymilk mixture and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Fill the muffin cups to 4/5 and bake until a knife inserted in the center comes out clean, about 25-30 minutes. Allow to cool before serving.

Servings: 12

Fruity Fresh Breakfast Muffins

Ingredients:

2C all-purpose flour

1T baking powder

1t ground cinnamon

1/2 tsp salt

3/4C sucanat

2/3C soy milk

1 large banana

1/4C sunflower oil

1t orange zest

1C frozen blueberries

1C peeled and diced apple

Preheat oven to 375F. Line 12 muffin tins or prepare with oil. In mixing bowl, blend all dry ingredients. In a blender, puree banana with soy milk and oil. add to the mixing bowl and combine thoroughly. Mix in zest, blueberries and apples. Spoon evenly into muffin cups and bake for 20-25 minutes. Allow to cool completely before enjoying.

Herbed Biscuits

So yummy to serve with soup or stew!  My husband has a cold and I thought some old-fashioned comfort food would help him feel looked-after.

Ingredients:

2 C all-purpose flour

3 tsp baking powder

1 tsp fine sea salt

1 tsp dried thyme

1 tsp dried parsley

1/2 tsp garlic powder

1/2 tsp dried basil

1 stick (1/4 C) Earth Balance shortening

3/4 C soy milk

1 tsp apple cider vinegar

Preheat over to 450 F.  Sift flour, baking powder and salt into large mixing bowl.  Stir in seasonings.  With your stand mixer (if you don't have one, get one!) on low, mix in shortening (cut into small pieces) slowly, until the mixture resembles coarse meal.  Pour vinegar into milk and ass to flour mixture, still on low.  mix until a dough-ball forms and it is pulling away from sides of bowl.  Turn out onto floured surface and roll out to 1/2" thickness.  Cut into desired shapes and bake on lightly oiled pans for 12 - 15 minutes, or until a toothpick comes out clean.

Makes roughly 12 biscuits.