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Vegan Lemon Rosemary Muffins

If you haven’t heard, I’m on a muffin kick! For years I never made them as I found the texture in vegan recipes just to be off. They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that!

1 1/2 cups flour
1/2 cup cane sugar (additional for topping, optional)
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup olive oil, melted
1 large banana, mashed
1/2 cup almond milk (room temp)
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 teaspoon lemon extract (optional)
Zest from 1 lemon
1 1/2 tbsp rosemary, chopped

Lemon zest (optional)
1 tbs coarse sugar
2 cups powdered sugar
1 tbs lemon juice

1. Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
2. Whisk the flour, sugar, lemon zest, chopped rosemary, baking powder and salt in a large bowl.
Full instructions recipe visit: http://www.eatdrinkshrink.com
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