Lemon muffins (vegan)


These quick and easy to make muffins are a big hit with my kids! I hope you like them too!

Ingredients (makes 12 muffins)

Dry ingredients
- 1 1/2 cups organic flour
- 3/4 cup organic sugar
- 1 Tablespoon baking powder 
- 1 teaspoon baking soda
- a pinch of sea salt

Wet ingredients
- 1/2 cup almond milk
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup extra light olive oil
- 1 Tablespoon orange blossom water (or vanilla extract)

Lemon glaze
- 3-4 Tablespoons icing sugar
- freshly squeezed lemon juice

Prepare the muffin tins by lining them with baking paper. Preheat the oven at 350F.
Combine the dry ingredients in a large bowl and the wet ones in a medium bowl. Add wet ingredients to the dry ones and stir to mix well. Pour the batter in the muffin tins and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Allow muffins to cool in the pan for 5 minutes then transfer to a cooling rack and allow to cool completely. 
To prepare the lemon glaze, place the icing sugar in a small bowl (or a cup) and slowly whisk in a few drops of lemon juice at a time, until you reach a thick yet pourable consistency. If you accidentally added too much lemon juice and the glaze is too liquid, just add more icing sugar. Use a spoon to pour the glaze over the muffins and the back of the spoon to gently smooth it over the surface. Enjoy!





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