Brightening up this February snow day with a fresh batch of strawberry muffins, veganized! Since my daughter has allergies to dairy and eggs, vegan baking is the way to go. The key to a soft moist muffin is the mixture of dairy free milk and apple cider vinegar which produces a "buttermilk" like texture when combined.
Ingredients
1 cup of dairy free milk
1 teaspoon apple cider vinegar
1/4 cup + 2 tbsp coconut oil melted (canola oil can be used)
1 1/4 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/2 cup + 3 tbsp granulated sugar
1 tbsp arrowroot powder (cornstarch can be used)
1/4 salt
1 cup of thinly sliced strawberries
zest of one lemon
Preheat oven to 375 and prepare muffin tin with paper cups or spray with non stick baking spray.
Combine milk and apple cider vinegar and let sit for about 5 minutes.
In a medium bowl combine all dry ingredients except sugar and set aside.
In a large bowl combine oil, sugar, zest and vanilla and whisk. Then add the buttermilk mixture and whisk until smooth.
Add dry ingredients and mix until just combined.
Fold in berries
Fill muffin cups to about 2/3 cup full and bake for 20 min until lightly golden brown or inserted toothpick comes out clean. Let cool in tray for 5 min before moving to rack.
