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| Berry Lemon Muffins |
"These vegan cakes full of blueberries and raspberries are the perfect baked deal with."
Ingredients :
- half cup Almond Breeze Vanilla almondmilk
- 2 cups all-motive flour
- 1 tablespoon baking powder
- 1 lemon, zested
- 1/2 teaspoon salt
- 1/3 cup vegan margarine, softened
- 1/3 cup canola oil
- 1 cup sugar
- 1 teaspoon vanilla
- half of cup blueberries
- half cup raspberries
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 40M |
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- Preheat oven to 350 ranges F (one hundred seventy five levels C).
- Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
- Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix nicely.
- Fold in blueberries and raspberries.
- Pour into muffin tin, and bake at 350 stages F for 25 mins or until toothpick comes out easy.
Notes :
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