Lemon and Blueberry Muffins Made with Almond Milk

Prep Time

25

Minutes

Cook Time

25

Minutes

Difficulty

Easy

Serves Up To

12

Servings


Nutrition Information

Total Fat11.7 g
Sodium272.5 mg
Potassium43.7 mg
Total Carbohydrates34.7 g
Dietary Fiber1.1 g
Sugars17.7 g
Protein2.3 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. 1

    In a bowl, sift flour, baking powder, lemon zest, and salt.

  2. 2

    Add softened vegan margarine, canola oil, sugar, vanilla, and Almond Breeze.

  3. 3

    Fold ingredients together.

  4. 4

    Fold in blueberries and raspberries.

  5. 5

    Pour into greased or paper lined muffin cups, and bake at 350 degrees for 25-3 minutes or until toothpick comes out clean.

Made with these products:

Vanilla Almondmilk Photo

Vanilla Almondmilk

View Product

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