Lemon Basil Muffins
The spring season started at the local farmer’s market a few weeks ago.
They were open during the winter time, too, but the spring season is definitely more exciting!!
Well, you don’t have to walk around with a heavy coat in the snow for one thing (yes we are in Minnesota).
And there are more vendors and vendors with green stuff!!
I love seeing all the beautiful herbs displayed at the farmers market.
Since we recently moved to a condo from a house, I’m not planing to garden anything.
But because the farmers market is so close, I can easily get fresh herbs.
The lemon and basil combo is a popular spring/summer flavor, and why not using it for baking?
It’s unsurprisingly wonderful in muffins!
I used Japanese basil, called shiso, for these muffins, but sweet basil will work just as well.
1 cup all-purpose flour
1/2 tablespoon baking powder
a pinch of salt
1/2 teaspoon ground flax seed
1/4 cup canola oil
1/2 cup (minus 2 tablespoons) white sugar
1/4 cup unsweetened applesauce
1/2 cup soy milk
1 teaspoon lemon juice
lemon zest from 2 lemons
about 20~30 basil leaves, cut into small pieces
1. Preheat an oven to 350 degrees F.
2. Combine flour, baking powder, salt, and flax seed together in a bowl; set aside.
3. Mix well oil, sugar, applesauce, milk, lemon juice, lemon zest, and shiso (basil) leaves. Puree the leaves using the hand blender.
4. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
6. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 35 minutes.
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青紫蘇レモンマフィン（ヴィーガン）
青紫蘇、一度買うと調子に乗って何にでも入れたくなります～！
で、今回マフィンにも入れてしまいました。
レモンと青紫蘇、ものすご～く爽やかな組み合わせです。
ちょっと多めかな、と言うぐらいしっかりシソは入れるのがいいですね。
青紫蘇の代わりにバジルで作ってもイケそうです。
もちろん、今回もマフィンは、ヴィーガンで～す。
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