Today I really wanted to make something but blueberry muffins were not that something. Instead I had a hankering for apple muffins with some kind of nuts. I found a recipe for apple pecan muffins and began, I got all my ingredients out and began to make applesauce. Midway through I realised I didn't have any pecans, "oh well," I thought, "I'll just use walnuts". I hunted for about half an hour mumbling about how I knew there were walnuts somewhere and eventually gave up accepting that there were no walnuts.
The trouble is, I still wanted to cook. I could easily have made apple cake, or apple pie, or apple crumble but I didn't want any of those. So, I scrapped my apple plans and went with lemon blueberry muffins. Not quite what I wanted but still pretty good!
Lemon blueberry muffins
(adapted from The Joy of Vegan Baking)
makes 12 standard muffins and 6 texas muffins
2 cups (250g) plain flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
zest of 2 lemons
3/4 cup (150g) sugar
1 cup milk
1/3 cup canola oil
1 teaspoon lemon extract
1 tablespoon white vinegar
1 1/2 cups (220g) frozen blueberries
Preheat oven to 200°C (400°F), lightly grease or line muffin tins with papers.
In a medium bowl, combine the flour, baking soda, salt and, and lemon zest. Set aside 2 tablespoons of dry ingredients in a small bowl, you will use this later.
Combine Sugar, milk, oil, lemon extract, and vinegar in a large bowl.
Combine the 2 tablespoons of dry ingredients with the blueberries. Coat lightly.
Add the remaining dry ingredients to the wet, stir until just combined. Gently fold in the blueberries, stir approximately 3 times. Anymore and your blueberries will start to thaw and the juices will spread into the mixture.
Using a 1/3 cup fill the muffin tins 2/3 full. Bake for 20 minutes or until the muffin tops are lightly brown and a skewer comes out clean. Remove from the oven and cool in tins for 5 minutes, then transfer to a wire rack.