LEMON BLUEBERRY MUFFINS

LEMON BLUEBERRY MUFFINS

Muffin pan with muffin cups

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 12 muffins

2/3-cups water

½-cup applesauce

½-cup agave nectar

1 lemon juiced and the zest

2-tablespoons white vinegar

2-cups whole-wheat flour

2-teaspoons baking powder

1-teaspoon-baking soda

¼--teaspoon salt

1-cup blueberries

In standing mixing bowl, mix together the water, applesauce, agave nectar, vinegar, and lemon juice. 

Use a different bowl to whisk together the flour, baking powder, baking soda, salt, and zest from the lemon.

In a small bowl, mix the blue berries with 1/4-cup of the dry mixture to prevent the blueberries from sinking to the bottom.

Add the dry to the wet and mix until uniform.

Fold in the blueberries.

Pour into muffin cups or sprayed muffin pans until ¾ full. 

Bake at 350 degrees for 30 minuets or until a toothpick inserted into the center comes out clean.

BREAKFAST LOAF VARIATION-Pour in a non-stick bread pan, bake at 350 degrees for 35 minutes, or until a toothpick comes out clean when inserted in the center.