Lately I have been experimenting with various egg replacement techniques. This recipe uses vinegar and baking soda to give a light, fluffy texture to the muffins. Non-vegans will never know the difference!
- 2 cups all purpose flour
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
- 2 tsp lemon zest
- 1 cup sugar
- 1 cup almond or cashew milk
- 1/3 cup grapeseed oil
- 1 teaspoon lemon juice
- 1 tbsp apple cider vinegar
- 1 and 1/2 cups frozen blueberries
Preheat oven to 350 and grease 6 large or 12 regular muffin tins.
Mix sugar, oil, milk and lemon juice until fully blended. Add in remaining ingredients and mix until combined.
Bake 25-35 minutes. Allow to cool to room temperature before serving.