This week’s installment of MUFFIN THURSDAYS comes to you from my spare bedroom, because I actually took a vacation day today. I’m in my underwear right now. Things you didn’t need to know. Anyway, this installment is also brought to you by the number 3, the letter B, and the May 2008 issue of Vegetarian Times, where this recipe is taken directly from. Actually, it was a reader-submitted recipe, so thanks, Haley Fredrickson!

Lemonberry Muffins

You will need:
1 cup whole grain spelt flour
1/2 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
1/2 cup soy milk
1/2 cup brown rice syrup
1/4 cup canola oil
1/2 tsp lemon extract (I actually added a bit more)
3/4 cup raspberries (fresh or frozen)

1. Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In a smaller bowl, whisk together the soymilk, rice syrup, oil and lemon extract.
2. Add wet ingredients to dry ingredients. Mix well.
3. Gently fold in raspberries. Fill the cups of a 12-cup muffin tin 2/3rds full
4. Bake 20-25 minutes.

The whole point of these muffins is that they have no added sugar. Except, I found them to be slightly not-sweet-enough for me, and I don’t have that much of a sweet tooth, so I think most people would want them to be a bit sweeter. So thus, I took those no-sugar-added muffins, and topped them with sugar.

So sue me! A little sugar won’t hurt you. Unless you’re diabetic, I guess, in which case I’d say you should probably skip the dipping-in-sugar step.

And that concludes this edition of Muffin Thursdays…I’m going back to watching daytime TV. Fabulous.

This entry was posted on Thursday, July 3rd, 2008 at 1:12 pm and is filed under Baking, MUFFIN THURSDAYS, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.