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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Completely vegan, yet anyone with a sweet tooth will love these! Plus, with the addition of fresh strawberries, all the ingredients are pantry staples! As always, I prefer to use unbleached flour and organic sugar, but regular items may be used. Oh, and you can use canola in place of the safflower if you don't have any safflower on hand! Ingredients:
1 1/2 cups unbleached all-purpose flour |
1/2 cup organic sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup plain soymilk |
1/3 cup safflower oil |
1 teaspoon vanilla extract |
1 cup fresh strawberries, sliced |
Directions:
1. Preheat your oven to 375°F and grease twelve muffin tins.
2. Mix together the first five dry ingredients in a large bowl.
3. Gently stir in the soymilk, oil, and vanilla but be careful not to over mix.
4. Fold in strawberries and pour the batter into your prepared muffin tins, 3/4 of the way to the top.
5. Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean; let muffins sit for 10 minutes or more before removing them from the pan.
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