Serves 12
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plain soymilk
1/3 cup canola or vegetable oil
1 teaspoon vanilla extract
1 cup frozen strawberries, thawed and sliced
Preheat your oven to 375° F (190° C), and grease one dozen muffin tins.
Begin by mixing together your dry ingredients (flour through salt) in a large bowl. Gently stir in the soymilk, oil and vanilla, but be careful not to over mix; a few lumps are okay. Fold in the thawed strawberries, and pour the batter into your prepared muffin tins, 3/4 of the way to the top. Slide your filled tins into the oven, and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit for at least 10 minutes before removing them from the pan. Enjoy with someone you love.
Recipe courtesy of Hannah Kaminsky, author of My Sweet Vegan.
For even more vegetarian recipes, check out VegRecipes.org.
