Sunday, April 27, 2008

Lemon blackberry muffins

This morning I wanted some muffins. So, I made a recipe out of what I had in my kitchen. They turned out surprisingly tasty. Mmm.

Lemon blackberry muffins

3/4 cups sugar
1/3 cup vegan margarine
egg replacer equal to 1 egg
2 tablespoons lemon extract
1 1/2 cups all purpose flour
1/4 cup frozen blackberries
2 tablespoons raw sunflower seeds
1 1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup soy milk
+ 1 tablespoon soy milk

1. Preheat oven to 350F.
2. Combine all ingredients. Mix. Add the extra tablespoon of soy milk if the batter seems a little too thick. I had to do this.
3. Spoon into muffin cups. These muffins rise quite a bit, so leave about a quarter of an inch between the top of the batter and the brim of the muffin tin.
4. Bake for 18-20 minutes or until you poke them with a knife and it comes out clean. These muffins don't really brown on their tops, so you need to check on them with the knife trick.

You may want to add a little more lemon, depending how much you like citrus flavors. Lemon is probably my favorite flavor. I wish these were more lemony. Maybe lemon zest would be a good ingredient. Oooh, or maybe a lemon glaze? I don't usually like glazes on my muffins because it makes them too sweet, but it might be tasty.

I think these turned out well for being spur of the moment. Yummy afternoon breakfast.

1 comment:

herbstsonne said...

That sounds so good! I'd love to make them with raspberries soon...I can't wait for summer.