The Perfect Muffin

Moisty, soft and oh so tasty! I think I’ve found the perfect combination to bake the yummiest muffins ever!
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3/4 cup organic blond sugar
1 cup rice milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
1 teaspoon almond extract
1 + 1/3 cup all-purpose flour
1/3 cup vegan chocolate chips/blueberries/nuts…
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch of salt

Preheat oven to 265°C and line a muffin pan with paper or foil liners.
Whisk together the rice milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, almod extract to the vegetable milk mixture and beat until foamy. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain. Optional, add chocolate chips/blueberries/nuts…
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

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21 thoughts on “The Perfect Muffin

  1. Pingback: The Veggy Side Of Me | Muffin Time…

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