Daniel’s dad gave us a bunch of lemons from his ranch, and we’ve been finding lots of yummy ways to use them (lemon squares, limoncello with our friend Jonathan, lemony roasted potatoes, lemonade, on pasta, in stir-fries). I like to make baked goods on the weekends for breakfast and so I created this recipe yesterday to continue our quest to make everything lemony. I do not have any pictures of these muffins, because they were promptly devoured.
- 1 cup applesauce
- 1/4 cup canola oil
- juice and zest of one lemon
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Combine applesauce, canola oil, lemon juice and zest, sugar and vanilla in a large bowl. Mix well. Add flour, baking soda, and salt, and stir just to combine. (I like to just dump all three right into the wet ingredients and then mix it up, but you may choose to combine the dry ingredients in a separate small bowl first before adding to the wet.) Batter will be thick.
Portion into paper-lined or greased muffin cups and bake at 375˚F for about 20 minutes, or until muffin tops are golden and a toothpick inserted into the center of a muffin comes out clean. Let cool on a wire rack about 5 minutes before eating. Store any uneaten muffins (if they last) in an airtight container.
Makes a baker’s dozen, or a dozen rather large muffins.
Crate & Barrel (and probably many other kitchen stores) have silicone baking cups. I think these are pretty neat. I like easy clean-up so I still line them with muffin papers. It’s easy then to transfer the cups right onto a wire rack to cool. I only have a dozen of these, though, so for any extra batter I use a small Pyrex glass ramekin misted with a little bit of oil from my oil pump mister, also from Crate & Barrel. (I highly recommend the mister, I think it’s amazing. A fine spray of olive oil over pasta or salad is much nicer than glugs directly from the big bottle.)
I use a 1-ounce disher to scoop the batter into the cups for neat and easy portioning without having to hold the bowl over the cups to pour the batter in.
Go ahead and lick the bowl! That’s the beauty of vegan baking.
Edit: I made these muffins again and added 2 tablespoons of vital wheat gluten in with the flour. The texture seemed to be lighter and fluffier, so I will probably continue to do so. I also tossed in about half a cup of orange-flavored cranberries, which was a tasty addition.