2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup soy yogurt
1/2 cup almond milk
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract
1 cup frozen blueberries
1 cup frozen blackberries
1 Tbs. lemon zest
For the lemon glaze
juice of 1 lemon
confectioners’ sugar
Preheat oven to 375 and lightly grease a muffin tin. Stir together dry ingredients. In a medium-sized bowl, mix together the wet ingredients. Slowly mix the wet into the dry and stir until only a few small clumps remain. Fold in the berries and lemon zest. Fill tin and bake for 27 minutes, or until browned. While the muffins cool, prepare the glaze. Slowly stir confectioners’ sugar into the lemon juice until you reach the desired consistency. Drizzle over the muffin tops and serve!
Happy Spring!
NRG
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