These vegan muffins filled with blueberries and raspberries are the perfect baked treat.
Preheat oven to 350 degrees F (175 degrees 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 well.
Fold in blueberries and raspberries.
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.