Berry Lemon Muffins

Quick Bread - Bread

These vegan muffins filled with blueberries and raspberries are the perfect baked treat.

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 12

Yield: 12 muffins

Berry Lemon Muffins

Ingredients

½ cup Almond Breeze Vanilla almondmilk

2 cups all-purpose flour

1 tablespoon baking powder

1 lemon

zested

½ teaspoon salt

⅓ cup vegan margarine

softened

⅓ cup canola oil

1 cup sugar

1 teaspoon vanilla

½ cup blueberries

½ cup raspberries

Bread

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.

Step 3

Add softened vegan margarine canola oil sugar vanilla and Almond Breeze Almondmilk Vanilla. Mix well.

Step 4

Fold in blueberries and raspberries.

Step 5

Pour into muffin tin and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

Nutritional Information

Berry Lemon Muffins

Servings Per Recipe:12

Calories: 252

% Daily Value *

Protein: 2.3g 5%

Carbohydrates: 35g 11%

Dietary Fiber: 1.1g 5%

Sugars: 17.6g

Fat: 11.6g 18%

Saturated Fat: 1.4g 7%

Vitamin A Iu: 10.1IU

Niacin Equivalents: 1.7mg 13%

Vitamin C: 2.2mg 4%

Folate: 39.9mcg 10%

Calcium: 51.7mg 5%

Iron: 1.1mg 6%

Magnesium: 6.2mg 2%

Potassium: 36.2mg 1%

Sodium: 260.8mg 10%

Thiamin: 0.2mg 17%

Calories From Fat: 104

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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