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Lemony Blueberry Muffins
Posted By Nava On December 22, 2010 @ 9:55 am In Muffin Mania,Vegan Baking and Sweets | 5 Comments
Makes: one dozen
Preheat the oven to 350 degrees F.
Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
Make a well in the center of the flour mixture and pour in the yogurt, oil, enough rice milk to make a smooth, stiff batter, and the lemon juice and optional zest. Stir together just until thoroughly combined.
Stir in the blueberries, then divide the batter among 12 foil-lined muffin tins. Sprinkle the optional walnuts or almonds evenly over the tops of the muffins.
Bake for 20 to 25 minutes, or until the tops of the muffins are golden and a knife inserted into the center of one tests clean. When cool enough to handle, transfer the muffins to a plate or rack to cool. Serve warm or at room temperature.
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