Lemon and Blueberry Muffins Made with Almond Milk

Name: Lemon and Blueberry Muffins Made with Almond Milk
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 2 cups flour; 1 tbsp. baking powder; Zest of 1 lemon; 1/2 tsp. salt; 1/3 cup softened vegan margarine; 1/4 cup canola oil; 1 cup sugar; 1 tsp. vanilla; 1/2 cup Almond Breeze Vanilla Almondmilk; 1/2 cup blueberries; 1/2 cup raspberries

Cook Time:
25 Minutes: Difficulty:
Easy: Serves Up To:
12 Servings

Nutrition Information

Total Fat	11.7 g

Total Carbohydrates	34.7 g

Cholesterol	0.0 mg
Sodium	272.5 mg

Potassium	43.7 mg
Dietary Fiber	1.1 g
Sugars	17.7 g

Protein	2.3 g

Directions

Step 1 complete
In a bowl, sift flour, baking powder, lemon zest, and salt.
Step 2 complete
Add softened vegan margarine, canola oil, sugar, vanilla, and Almond Breeze.
Step 3 complete
Fold ingredients together.
Step 4 complete
Fold in blueberries and raspberries.
Step 5 complete
Pour into greased or paper lined muffin cups, and bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.