Lemon and Blueberry Muffins Made with Almond Milk
Cook Time:
25
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 11.7 g |
|---|---|
| Cholesterol | 0.0 mg |
| Sodium | 272.5 mg |
| Potassium | 43.7 mg |
|---|---|
| Total Carbohydrates | 34.7 g |
| Dietary Fiber | 1.1 g |
| Sugars | 17.7 g |
| Protein | 2.3 g |
Ingredients
- 2 cups flour
- 1 tbsp. baking powder
- Zest of 1 lemon
- 1/2 tsp. salt
- 1/3 cup softened vegan margarine
- 1/4 cup canola oil
- 1 cup sugar
- 1 tsp. vanilla
- 1/2 cup Almond Breeze Vanilla Almondmilk
- 1/2 cup blueberries
- 1/2 cup raspberries
Directions
- 1
In a bowl, sift flour, baking powder, lemon zest, and salt.
- 2
Add softened vegan margarine, canola oil, sugar, vanilla, and Almond Breeze.
- 3
Fold ingredients together.
- 4
Fold in blueberries and raspberries.
- 5
Pour into greased or paper lined muffin cups, and bake at 350 degrees for 25-3 minutes or until toothpick comes out clean.
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