Return of the Midterm

Hello everyone! Again I have been a terrible blogger, but getting situated back into school has been hectic. But now that the first batch of midterms are over I can finally get back to baking and blogging! And speaking of batches (sorry for the lack of wit), here is my latest creation!

As I have mentioned before, I don’t actually have a real kitchen here at school so I use upperclassmen apartments. Luckily for me one of my close senior friends is always ready to make. However, she is gluten free. So it has become our own adventure to craft vegan and gluten free goodies. Thus far we have decided muffins are our specialty. First we made vegan, gluten free banana chocolate chip muffins and they were amazing. Last week we made vegan (but not gluten free sadly) blueberry lemon muffins!

I’ve included the recipe as well as a picture!

Lemon Blueberry Muffins
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. kosher salt
1 tsp. cinnamon
1 tsp. chia seeds (mix the seeds with 2 tsp. of hot water in a small bowl and set aside)
1/2 cup canola oil
3/4 cup agave nectar
2/3 cup water

1 tbsp. vanilla

1 heaping cup of fresh blueberries

zest of 1/2 a lemon
Preheat your oven for 325*F and line 12 muffin tins with cupcake liners. Combine flour, baking powder, baking soda, salt and cinnamon in a large bowl. Whisk in oil, agave, water and vanilla. Add blueberries and lemon zest and fold in with a spatula (be careful not to break up the blueberries too much–they are good when they are kept whole!). Scoop 1/4 cup of the batter into each muffin tin. Bake for 22 minutes. Makes 12 awesome muffins.
Tonight we are making pumpkin bread to get into the fall mood! I hope you all have been enjoying pumpkin lattes as much as I have recently. Be prepared for a plethora of pumpkin recipes to follow 🙂
Happy eating and veganing everyone!

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