Lemon and Blueberry Muffins Made with Almond Milk
Serves Up To:
|Total Fat||11.7 g|
|Total Carbohydrates||34.7 g|
|Dietary Fiber||1.1 g|
- 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
In a bowl, sift flour, baking powder, lemon zest, and salt.
Add softened vegan margarine, canola oil, sugar, vanilla, and Almond Breeze.
Fold ingredients together.
Fold in blueberries and raspberries.
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 AlmondmilkView Product
Shelf Stable Vanilla AlmondmilkView Product
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