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Berry Muffins Recipe

Cookstr
Course:
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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Berry Muffins

Photo by: Robert Knapp

I like to try different berries in this recipe depending on what’s in season or what we’re in the mood for. Frozen berries work great too, and there’s no need to defrost them.

Yield: 12 muffins

INGREDIENTS
  • 2 cups unbleached all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup soy or rice milk
  • ¼ cup vegetable oil or melted dairy-free margarine
  • ½ teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • ½ teaspoon vanilla extract
  • 1 cup fresh or frozen berries (e.g., blueberries, raspberries)
  • Granulated sugar, for sprinkling

Directions

Preheat oven to 400°F, and spray a 12-cup muffin pan with dairy-free baking spray.

In a medium bowl, combine the flour, sugar, baking powder, and salt with a wire whisk. In another medium bowl, combine the soy milk, vegetable oil or melted margarine, lemon zest, lemon juice, water, and vanilla with a spatula. Add the flour mixture to the soy milk mixture, and stir with a rubber spatula just until combined.

Lightly fold in the berries with a rubber spatula. Divide the batter evenly among 12 prepared muffin cups. Sprinkle the tops with granulated sugar, and bake for 20 minutes, or until an inserted cake tester comes out clean.


© 2009 Kelly Rudnicki

Editor's Note

Nutritional information is based on 12 servings, one muffin per serving, but does not include granulated sugar, for sprinkling.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

173kcal (9%)
124mg (5%)
29g
1g
5g (8%)
0g
0g (2%)
3g
1g
0mg (0%)
13g
3g
8mg
48mg
0mcg RAE (0%)
1mg (2%)
66mg (7%)
1mg (6%)
FROM THE KITCHEN OF...

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