Lemon Ginger Whole Wheat Muffins
Lately, I’ve been reconnecting with my sweet side and that means I’ve been doing some baking as well as some eating…
The baking side of things started off with a delicious batch of muffins:
These little lovelies are packed with a light delicious flavor and are healthied up with the whole wheat flour and raw turbinado cane sugar. A hint of ginger illuminates the spark of the citrus, making these little muffins taste bright and rich.
Lemon Ginger Whole Wheat Muffins
3 3/4 cups whole wheat flour
1 1/2 cups raw turbinado cane sugar
1 1/2 Tablespoons baking powder
zest of 2 lemons
juice of 1/2 lemon
1 teaspoon vanilla
1 knob ginger, peeled and minced
1/2 cup melted vegan butter (I used Earth Balance)
1 3/4 cup soy/almond/coconut milk
Combine dry ingredients in a large bowl. Whisk to combine veg milk, lemon juice, lemon zest, vanilla, and melted butter. Make a crater in your dry ingredient mix, then pour in the wet ingredients and fold to incorporate. Bake at 400 degrees Fahrenheit, or until golden.
There’s something about a muffin that just makes you smile right? They’re the perfect way to get back in touch with your sweet side, no matter how long the 2 of you have been apart…
Bisous!
Rachel
Yummy, so like to have a piece of it! =D
Mmm, those look fabulous! The combo of lemon and ginger is so summery.
Oh, this is totally bookmarked. Lemon-ginger is an irresistible combo.