VEGAN STRAWBERRY AND LEMON MUFFINS
- cooking with jaffy
- Mar 15, 2022
- 1 min read
Ingredients
▢1 tablespoon ground flax
▢3 tablespoons water
▢1 and ½ cups diced strawberries see note #1
▢⅔ cup plus 2 tablespoons white sugar
▢2 tablespoons lemon juice from 1 large lemon
▢2 cups all-purpose flour see note #2
▢1 teaspoon baking powder
▢1 teaspoon ground cinnamon
▢½ teaspoon baking soda
▢¼ teaspoon salt
▢1 tablespoon lemon zest from 1 large lemon
▢¾ cup unsweetened soy milk or non-dairy milk of choice
▢¼ cup olive oil
▢½ teaspoon vanilla extract
▢¼ teaspoon lemon extract optional
Instructions
Preheat the oven to 350 degrees F. Grease a muffin tin or line with muffin papers.
Combine 1 tablespoon ground flax with 3 tablespoons water to make a flax egg. Let rest for 5 minutes before using.
Meanwhile, add diced strawberries, 2 tablespoons sugar, and 1 tablespoon lemon juice to a small saucepot. Cook over medium heat until the strawberries are juicy and softened, about 3-4 minutes.
In a medium mixing bowl stir together the dry ingredients: all-purpose flour, the remaining ⅔ cup sugar, baking powder, ground cinnamon, baking soda, salt, and lemon zest.
Make a well in the center of the dry ingredients. Stir in the flax egg, non-dairy milk, olive oil, remaining 1 tablespoon lemon juice, vanilla extract, and optional lemon extract. Mix until just combined. A few lumps are okay.
Fold the strawberries into the batter until just combined.
For smaller muffins, divide the batter into 12 greased or paper-lined muffin tins. For slightly larger muffins, divide the batter into 9 tins.
Bake at 350 F for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Let rest in the muffin tins for 5 minutes before turning them out onto a wire rack to cool. Enjoy!
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