Berry Lemon Muffins

These vegan muffins filled with blueberries and raspberries are the perfect baked treat.



Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.

Step: 3

Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.

Step: 4

Fold in blueberries and raspberries.

Step: 5

Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.


Per Serving: 252 calories; protein 2.3g; carbohydrates 35g; fat 11.6g; sodium 260.8mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

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