This month's recipe comes from my bloggy friend Tracy from Strawberry Hedgehog. I first got to know Tracy through her vegan soaps ~ seriously luxurious bars of pure decadence. Reading her blog, I've learned about the benefits of Shea butter, how certain essential oils have healing properties and ... received wonderful vegan recipes.
This recipe would be perfect for an Easter brunch or a special breakfast for Mom on "Mother's Day" ... or, just anytime that a delicious treat is in order. A big thanks to Tracy for graciously sharing it with us! I hope you and your family enjoy it!
TART LEMON-BLUEBERRY MUFFINS by Strawberry Hedgehog
Ingredients:
2 cups unbleached flour
1 tbsp baking powder
1/2 cup sugar
1/2 tsp salt
1/4 cup water
1/4 cup almond milk
1/2 cup canola oil
juice of one large lemon
zest of one large lemon
1/2 tbsp vanilla extract
1/2 tbsp almond extract
1 cup frozen blueberries
turbinado sugar for garnish
Method:
Preheat oven to 375 and lightly oil a muffin tin. Whisk together flour, baking powder, sugar, and salt. Make a well in the center and mix with almond milk, water, oil, juice, and zest. Fold in frozen blueberries. Fill the muffin tins half way, sprinkle with turbinado sugar and bake for 20-25 minutes. (Large muffin tins will take the full 25 minutes or a little longer, if you opt for fresh berries, check them earlier). Allow them to cool before attempting to remove (I usually cheat and pop the entire muffin tin in the freezer for a few minutes so they’re easier to handle and remove.. yes, I am that impatient when there are yummy goodies involved).