I’m starting to get burnt out. Day 24 and I’m still baking. I swear this is getting tiresome. I decided I have never written up a basic recipe for lemon muffins. These muffins are light and fluffy. They can also hold other fruit easily like berries and would pair well with the flavour.  I tend to serve them if I’m having a brunch full of flavour already since they are light and not overpowering.

Print Recipe

Basic Vegan Lemon Muffin Recipe

Ingredients

• 1 3/4 cups flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup unsweetened almond milk
• 1 egg replacer ener-g makes these really fluffy
• 1/3 cup margarine melted
• 1 lemon peel and juice
• ½ cup flaked coconut

Instructions

• Preheat oven to 400 degrees
• In large bowl, combine flour, sugar, baking powder and baking soda. In separate bowl, mix together the almond milk, egg replacer, margarine, lemon peel and juice until smooth.
• Stir mixture into dry ingredients just until moistened. Fold in coconut and fill greased or lined muffin cups two-thirds full (no fuller, they do puff up).
• Bake in preheated oven 18 to 22 minutes, or until golden brown and muffins test done.
• Cool 5 minutes; remove to wire racks.