Lemon and Raspberry Muffins

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Category: Bread
Source: Kiesa Servings: 11 muffins

  • 3/4 cup soy milk (unsweetened)
  • 3 tbs canola oil
  • 3 tbs lemon juice
  • 1/2 cup agave nectar (honey would probably work but would taste a little different or possible corn syrup)
  • 2 tbs instant tapioca
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup frozen raspberries (blueberries would probably also be good)

Preheat oven to 350 degrees. Mix dry ingredients together. Process wet ingredients in food processor until "frothy." Add to dry mixture and mix until just combined. Pour mixture into muffin pans and bake at 350 for around 20 minutes or until done.

Nutritional Information

Serving Size: 1 muffin Servings Per Recipe: 11

Calories160.92
Total Fat4.27 g
Saturated Fat0.34 g
Polyunsaturated Fat2.43 g
Monounsaturated Fat1.17 g
Cholesterol 0
Sodium 281.17 mg
Potassium 51.25 mg
Total Carbohydrate 29.46 g
Dietary Fiber 1.05 g
Sugars 13.56 g
Protein 2.39 g
Vitamin A 1 %
Vitamin B-12 3 %
Vitamin B-6 1 %
Vitamin C 4 %
Vitamin D 2 %
Vitamin E 0 %
Calcium 8 %
Copper 2 %
Folate 8 %
Iron 6 %
Magnesium 1 %
Manganese 7 %
Niacin 5 %
Pantothenic Acid 1 %
Phosphorus 4 %
Riboflavin 7 %
Selenium 8 %
Thiamin 9 %
Zinc 1 %