MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry Muffins
Categories: Muffins
Yield: 12 Muffins

1/2 c Soy milk (120 ml)
2 tb Lemon juice (30 ml)
2 c Strawberries (300 g);
- chopped
1 tb All-purpose flour (8 g);
- for coating strawberries
1/3 c Melted vegan butter (66 g)
1 c Light brown sugar (200 g)
1 1/2 ts Vanilla extract (7.5 ml)
2 c All-purpose flour (240 g)
2 ts Baking powder (8 g)
1 ts Sea salt (6 g)
3/4 ts Lemon zest (1.5 g)
3 tb Demerara sugar (35 g);
- for topping

Preparation time: 15 minutes
Cooking time: 20 minutes

There's not much better than a warm muffin in the morning, and these
vegan strawberry muffins are top-notch. Tender, fluffy, and loaded
with fresh fruit, they're the perfect way to start the day.

Preheat the oven to 375?F (190?C). Line a 12-cup muffin pan with
paper liners or lightly grease the pan.

In a small bowl, stir together the soy milk and lemon juice. Let it
sit for 5 to 10 minutes, until it looks slightly curdled. This works
as your vegan buttermilk.

Place the chopped strawberries in a bowl. Reserve about 1/2 cup (75
g) for topping the muffins later. Toss the remaining strawberries
with 1 tb flour. This helps keep them from sinking too much into the
batter.

In a large bowl, whisk together the melted vegan butter, brown sugar,
and vanilla extract until smooth. Pour in the vegan buttermilk and
whisk again until combined.

In a separate bowl, whisk together the 2 cups of flour, baking
powder, sea salt, and lemon zest.

Add the dry ingredients to the wet ingredients. Gently fold with a
spatula just until you no longer see dry streaks of flour. Do not
overmix.

Gently fold in the flour-coated strawberries.

Divide the batter evenly between the 12 muffin cups, filling each
about 3/4 full. Scatter the reserved strawberries over the tops.
Sprinkle each muffin with demerara sugar.

Bake for 20 to 25 minutes, until the tops are lightly golden and a
toothpick inserted into the center comes out clean or with just a few
moist crumbs. A little moisture from the strawberries is normal, but
there should not be wet batter.

Let the muffins cool in the pan for 5 minutes, then transfer them to
a wire rack to finish cooling.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/strawberry-muffins/>

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