RECIPES
Zesty Lemon Blueberry Muffins Citrus and berries sing in these giant-sized muffins BY SHAYLA ROBERTS SHAYLA ROBERTS Plant-based performance coach who eats plants based in Canmore, AB. Shayla was one of IMPACT Magazine's Top Vegan Influencers in 2017. EVOLUTIONCOACHINGU
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T
hese muffins are easy to make and great for a post-workout snack! Use fresh or frozen blueberries or cranberries. They are a delicious source of calcium and fibre.
Serves 6
INGREDIENTS • • • • • • • •
1 cup plant-based milk 1 tsp. apple cider vinegar 1 cup organic all-purpose flour 1 cup whole wheat flour 1 Tbsp. ground flax seed 2 1⁄2 tsp. baking powder 1⁄4 tsp. baking soda 1⁄2 tsp. salt
• • • • • •
1⁄2 cup natural sugar 1⁄4 cup organic canola oil 1 tsp. vanilla extract Zest of one lemon Juice of one lemon 1 cup fresh or frozen blueberries or cranberries
DIRECTIONS 1. Preheat the oven to 350 F and line a muffin pan with 6 extra-large baking cups. 2. In a large measuring cup, add plant-based milk and apple cider vinegar. Let curdle. 3. In a large bowl combine flour, flax, baking powder, baking soda and salt. Set aside. 4. In a separate bowl, zest and juice a large lemon. Add sugar, canola oil and vanilla extract. Add the plant-based milk mixture and stir to combine. 5. Stir into the dry ingredients. Don’t overmix, a few lumps are okay. Fold in berries. If using frozen berries there is no need to thaw. 6. Spoon into muffin tins, filling each cup 3/4 full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean. 7. Allow muffins to cool before removing from the pan. Nutrition facts per serving Calories 325; protein 9.3 g; fat 11.9 g; carbs 45 g.
114 I 30th Anniversary Issue 2021 I IMPACT MAGAZINE