Vegan Strawberry-Lemon Muffins.

I made these for my Appellate Advocacy class this morning to celebrate being nearly finished with our last brief of the year… and they disappeared into the happy bellies of fellow law students almost immediately after I served them. The California strawberries are just starting to get ripe and juicy, and their lush flavor meshed wonderfully with the bright zestiness of the fresh lemon. These have a fluffy, moist, almost cupcakey texture (hence why they don’t rise quite like classic muffins); if you are after a denser, higher-rising muffin, simply cut the lemon juice by 1/4 and eliminate the apple cider vinegar. I do encourage you to give this method a try, though; these were pretty scrumptious.

—INGREDIENTS:
(Makes one batch of 24 mini muffins and about one batch regular muffins, depending on your pans)
 -2 c flour (I like to use 1 whole wheat, 1 regular when serving to others)
-1 c nondairy milk (I used soy)
-1 1/4 c vegan sugar (I used coconut sugar, hence the browner-than-usual color)
-1 - 1  1/2 c fresh strawberries, chopped into very small pieces (set aside a small handful to drop on top if you want to make them pretty)
-2 tsp grated lemon zest 
-1/4 c fresh lemon juice
-2 tsp baking powder
-1 tsp baking soda 
-1/2 tsp apple cider vinegar
-1/2 tsp salt
-1/2 c melted Earth Balance

—DIRECTIONS:
Preheat oven to 350F and line pan with muffin papers. In one bowl, whisk the milk, lemon juice, and apple cider vinegar (if using) until foamy, and set aside for a few minutes. In another bowl, mix together the dry ingredients (except for the sugar and berries). In the wet ingredients bowl, whisk in the sugar and melted Earth Balance, and pour into the dry ingredients bowl. Mix well, until no major lumps remain, but make sure not to overmix (if your batter seems very bubbly and fluffy, fear not - that’s normal). Fold in the strawberries, and pour batter into the paper liners. Drop extra berry pieces on top for aesthetic appeal.

Bake for 15-17 minutes (for minis) or 23-25 minutes (for full-size muffins), or until a toothpick comes out clean.

☮ Neville

Vegan Strawberry-Lemon Muffins.

I made these for my Appellate Advocacy class this morning to celebrate being nearly finished with our last brief of the year… and they disappeared into the happy bellies of fellow law students almost immediately after I served them. The California strawberries are just starting to get ripe and juicy, and their lush flavor meshed wonderfully with the bright zestiness of the fresh lemon. These have a fluffy, moist, almost cupcakey texture (hence why they don’t rise quite like classic muffins); if you are after a denser, higher-rising muffin, simply cut the lemon juice by 1/4 and eliminate the apple cider vinegar. I do encourage you to give this method a try, though; these were pretty scrumptious.

—INGREDIENTS:
(Makes one batch of 24 mini muffins and about one batch regular muffins, depending on your pans)
-2 c flour (I like to use 1 whole wheat, 1 regular when serving to others)
-1 c nondairy milk (I used soy)
-1 1/4 c vegan sugar (I used coconut sugar, hence the browner-than-usual color)
-1 - 1 1/2 c fresh strawberries, chopped into very small pieces (set aside a small handful to drop on top if you want to make them pretty)
-2 tsp grated lemon zest
-1/4 c fresh lemon juice
-2 tsp baking powder
-1 tsp baking soda
-1/2 tsp apple cider vinegar
-1/2 tsp salt
-1/2 c melted Earth Balance

—DIRECTIONS:
Preheat oven to 350F and line pan with muffin papers. In one bowl, whisk the milk, lemon juice, and apple cider vinegar (if using) until foamy, and set aside for a few minutes. In another bowl, mix together the dry ingredients (except for the sugar and berries). In the wet ingredients bowl, whisk in the sugar and melted Earth Balance, and pour into the dry ingredients bowl. Mix well, until no major lumps remain, but make sure not to overmix (if your batter seems very bubbly and fluffy, fear not - that’s normal). Fold in the strawberries, and pour batter into the paper liners. Drop extra berry pieces on top for aesthetic appeal.

Bake for 15-17 minutes (for minis) or 23-25 minutes (for full-size muffins), or until a toothpick comes out clean.

☮ Neville