Tuesday, July 1, 2008

Lemon-Blueberry Muffins


Mmmm... nothing says summer like fresh blueberries! These muffins are vegan (and soy-free), low-fat, and a good source of omega-3 fatty acids due to the addition of ground flax seeds. They are also full of blueberries which makes them a great source of antioxidant vitamins! They totally feel like cheating, though ;)

I really don't think the flax seeds affect the taste at all (they do make the muffins look darker) but if you choose to leave them out, use 2 cups of flour instead of only 1 2/3 cups. Flax seeds can be found at health/natural food stores (I get the Bob's Red Mill ones - they can often be found in bulk bins, too). If you have a decent regular grocery store in your area, you may be able to find them there, too.

My changes from the original recipe are in purple. One additional change I will make in the future will be to use fresh lemon juice in place of the lemon extract.

Makes 12 muffins

Ingredients:
1 2/3 cup unbleached all-purpose flour
1/3 cup ground flax seeds (I buy the whole flax seeds and grind them in the coffee grinder. They won't provide the nutritional benefits if they are un-ground).
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Zest of 2 organic lemons (my Microplane is my best friend!)
3/4 cup agave nectar (or 1 cup granulated sugar)
1 cup non-dairy milk (rice, soy, almond)
1/3 cup canola oil or applesauce (this serves as the "egg")
1 tsp. pure lemon extract
1 tbsp. white distilled vinegar

1 1/2 cups fresh organic blueberries

Method:
1. Preheat the oven to 350 degrees. Prepare muffin pan.

2. In a medium-sized bowl, combine the flour, flax seeds, baking soda, salt, cinnamon, nutmeg, and lemon zest.

3. In a large bowl, combine the agave nectar, "milk", oil or applesauce, lemon extract, and vinegar. Mix well. Add the flour mixture to the liquid mixture until just blended (you may have to work out a few lumps). Gently fold in the blueberries.

4. Fill muffin tins about two-thirds full. Bake until the muffins are lightly browned and a wooden skewer inserted into the center comes out clean, 20-25 minutes. Feel free to lick the spoon - there's no egg so you won't get sick (and the batter is super-yummy!)

5. Let sit for 5 minutes after removing from the oven. Remove the muffins from the tin and cool completely.















Reference:
This recipe was found in the book The Joy of Vegan Baking which was a gift from Nestie Widdel22 so thanks to her. :)
In my opinion, the joy of vegan baking is being able to lick the spoon/bowl/etc... ;) Plus it's so darn yummy - you'd never guess these were egg- and dairy-free!

1 comment:

Joelen said...

This looks great! I love how your focus is vegetarian... keep up the great work!