Tuesday, June 8, 2010

Lemon and Blueberry Muffins

YAY! Muffins! I am experiencing the simultaneous joy and frustration of finding my kitchen supplies in my Dad's basement. But where is that darn food processor, agh! Sorry...

I stumbled upon my muffin tins while I was looking for a few things and thought - hey, I haven't had a muffin in a long time. Voila - muffins were made. This is a recipe I got from Cooking Light but I altered it a bit to make it dairy free. Also you will notice that I use whole wheat white flour - this will give it that wheaty taste (so don't expect the sugar loaded, starchy tasting muffins we all begged our mom for in the grocery store bakery...no one else wanted those? you all wanted the donuts didn't you?!) But! Because its white wheat (still whole wheat - no worries) it has less of a pronounced taste. If you want to use all-purpose flour of course you can - but these are muffins not cupcakes so why not make them a little healthier and save the all purpose for the cakes?

Lemon Blueberry Muffins
(makes 12)
2 cups whole wheat white flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup vegan butter spread
1 1/4 cups vanilla soy buttermilk (almost 1 1/4 cups vanilla soymilk plus the juice of one small lemon)
1 large egg
1 tablespoon grated lemon rind
1 cup fresh blueberries, washed
raw sugar

1. Preheat the oven to 400 F
2. Combine the flour, sugar, baking soda, salt and nutmeg in a bowl. Next cut in the vegan butter spread. You can use a pastry blender for this or two knives, or my go to - your hands (its fun and fast!), until you have a mixture that resembles a coarse meal.
3. Combine the buttermilk, lemon rind, and eggs - mix well. Add in the flour mixture a bit at a time until its all mixed in, but be carfeul not to overwork it.
4. Toss the blueberries with a little bit of flour (this will keep them from sinking to the bottom right away) and then gently fold them into the mixture.
5. Spoon the batter into 12 pre-buttered muffin cups. Bak for about 20 minutes or until the muffins are golden and spring back when touched. Remove the muffins from the pans and cool on a rack.

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