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