Golden and moist ♥ So, so good. I made these for the first time this afternoon… there are now only two muffins left. Just sayin’. Dairy and egg free muffins are just as simple to make as traditional muffins, much easier on your body and they taste better too.
Pretty Irresistible Blueberry-Orange LSA Muffins
What you need:
1 3/4 cups flour
1/4 cup LSA mix
1 1/4 tsp baking soda
1/2 cup brown sugar
3/4 cup rice milk
1 tsp apple cider vinegar
1/2 cup vege oil
2 tbsp pure maple syrup
juice of one medium orange (approx. 1/4 cup)
1 tbsp orange zest
1 cup blueberries
What to do:
Preheat oven to 190 C. Line muffin pan with paper liners.
Add milk and vinegar to a small bowl and whisk together. Set aside.
Sift all dry ingredients aside from sugar into a large bowl. Add sugar and mix through with a fork until any lil clumps get the proper distro.
Add maple syrup, oil, orange juice and zest to the milk and vinegar mixture. Mix well.
Make a well in the middle of the dry ingredients and gradually add the wet mixture, mixing as you go, until ingredients are just blended. Coat the blueberries with a little flour to prevent their colour bleeding, then add them to the mixture and gently fold them in.
Spoon a few tablespoons of batter into each paper liner. Bake 20 minutes, until tops are golden and a knife inserted comes out clean.
Makes 10 – 12 muffins.