You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Lemon-lavender Blueberry Muffins

This morning I went looking for a blueberry muffin recipe and decided to start with this one. Many modifications later, I give you Lemon-lavender Blueberry Muffins.



Lemon-lavender Blueberry Muffins

1/4 cup coconut oil*
1 cup granulated sugar
zest of one lemon, finely grated (optional)
1-2 tsp. culinary lavender, crushed (optional)
1/2 cup unsweetened applesauce
1 cup almond or soy milk, preferably unsweetened
1 tsp. vanilla
1/2 cup whole wheat pastry flour
1 1/2 cups white pastry flour
1 Tbsp. baking powder
scant 3/4 tsp. salt
2 cups fresh or frozen blueberries

Preheat oven to 350 and line a pan with 12 standard-size muffin cups.

Cream together the coconut oil and sugar. Add the lemon zest, lavender, applesauce, soy milk and vanilla. Stir well to combine. Add combined remaining ingredients except the blueberries. When halfway blended, add the blueberries and stir gently to mix. Fill muffin cups almost to the tops and bake 35 minutes or until golden brown and done in the centers.

* If you want to use margarine instead, reduce the salt in the recipe to 1/2 teaspoon.
Tags: breakfast foods-muffins, fruits-blueberries
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