Blueberry-Lemon

Blueberry-Lemon

Ingredients:
1 tsp baking powder
1 tsp baking soda/ 1

Directions:
Preheat the oven to 375°F/190°C/gas 5. Line 8 cups of a
bicarbonate of soda
muffin pan/fairy cake tin with muffin papers, then coat the
½ tsp salt
top of the pan between the cups with vegetable oil spray
2 tsp egg replacer to prevent sticking. In a large bowl, combine 1 cup/115 g of
powder
the all-purpose/plain flour with the pastry/soft-wheat flour,
1 cup/240 ml rice milk or granulated sugar, lemon zest, baking powder, baking
other milk soda/bicarbonate of soda, and salt; whisk to combine. In
¼ cup/60 ml canola oil a 2-cup/480-ml measure, whisk the egg replacer powder
with 2 tbsp warm water until well mixed. Add milk to make
1½ cups/230 g frozen
1 cup/240 ml, then add the canola oil and 1 tbsp of the
blueberries (do not thaw)
lemon juice. In a medium bowl, toss the frozen blueberries
8 tsp turbinado sugar
with the remaining 2 tbsp all-purpose/plain flour. Stir the
liquids, then dump them into the dry mixture and stir just
8
MAKES MuFFINS until combined. Fold in the frozen blueberries just to
distribute. Portion the batter into the 8 muffin cups, and
sprinkle each with 1 tsp of the turbinado sugar.
2
Bake for 40 minutes, or until a toothpick inserted in the
center of a muffin comes out with a little blueberry juice, but
no wet batter on it. Let cool on racks. Store tightly covered
in the refrigerator for up to 1 week.
76
77
BREAKFAST
Plump muffins studded with sweet raisins always
Vegetable oil spray
hit the spot—and the nutrient-dense sweet potato
1 cup/115 g
batter is full of antioxidants. You can always try
whole-wheat/wholemeal
pastry/soft-wheat flour other dried fruit for variety.
1 cup/115 g unbleached