![\"51\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/05\/51.jpg\")
<\/a><\/p>\nLemon Basil Muffins<\/strong><\/p>\n The spring season started at the local farmer’s market a few weeks ago.<\/p>\n They were open during the winter time, too, but the spring season is definitely more exciting!!<\/p>\n Well, you don’t have to walk around with a heavy coat in the snow for one thing (yes we are in Minnesota).<\/p>\n And there are more vendors and vendors with green stuff!!<\/p>\n I love seeing all the beautiful herbs displayed at the farmers market.<\/p>\n Since we recently moved to a condo from a house, I’m not planing to garden anything.<\/p>\n But because the farmers market is so close, I can easily get fresh herbs.<\/p>\n The lemon and basil combo is a popular spring\/summer flavor, and why not using it for baking?<\/p>\n It’s unsurprisingly wonderful in muffins!<\/p>\n I used Japanese basil, called shiso, for these muffins, but sweet basil will work just as well.<\/p>\n 1 cup all-purpose flour 1. Preheat an oven to 350 degrees F. You might also like… \u9752\u7d2b\u8607\u30ec\u30e2\u30f3\u30de\u30d5\u30a3\u30f3\uff08\u30f4\u30a3\u30fc\u30ac\u30f3\uff09<\/strong><\/p>\n \u9752\u7d2b\u8607\u3001\u4e00\u5ea6\u8cb7\u3046\u3068\u8abf\u5b50\u306b\u4e57\u3063\u3066\u4f55\u306b\u3067\u3082\u5165\u308c\u305f\u304f\u306a\u308a\u307e\u3059\uff5e\uff01<\/p>\n \u3067\u3001\u4eca\u56de\u30de\u30d5\u30a3\u30f3\u306b\u3082\u5165\u308c\u3066\u3057\u307e\u3044\u307e\u3057\u305f\u3002<\/p>\n \u30ec\u30e2\u30f3\u3068\u9752\u7d2b\u8607\u3001\u3082\u306e\u3059\u3054\uff5e\u304f\u723d\u3084\u304b\u306a\u7d44\u307f\u5408\u308f\u305b\u3067\u3059\u3002<\/p>\n \u3061\u3087\u3063\u3068\u591a\u3081\u304b\u306a\u3001\u3068\u8a00\u3046\u3050\u3089\u3044\u3057\u3063\u304b\u308a\u30b7\u30bd\u306f\u5165\u308c\u308b\u306e\u304c\u3044\u3044\u3067\u3059\u306d\u3002<\/p>\n \u9752\u7d2b\u8607\u306e\u4ee3\u308f\u308a\u306b\u30d0\u30b8\u30eb\u3067\u4f5c\u3063\u3066\u3082\u30a4\u30b1\u305d\u3046\u3067\u3059\u3002<\/p>\n \u3082\u3061\u308d\u3093\u3001\u4eca\u56de\u3082\u30de\u30d5\u30a3\u30f3\u306f\u3001\u30f4\u30a3\u30fc\u30ac\u30f3\u3067\uff5e\u3059\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10,28],"tags":[],"class_list":["post-31620","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31620","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31620"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31620\/revisions"}],"predecessor-version":[{"id":31921,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31620\/revisions\/31921"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 tablespoon baking powder
\na pinch of salt
\n1\/2 teaspoon ground flax seed
\n1\/4 cup canola oil
\n1\/2 cup (minus 2 tablespoons) white sugar
\n1\/4 cup unsweetened applesauce
\n1\/2 cup soy milk
\n1 teaspoon lemon juice
\nlemon zest from 2 lemons
\nabout 20~30 basil leaves, cut into small pieces<\/p>\n
\n2. Combine flour, baking powder, salt, and flax seed \u00a0together in a bowl; set aside.
\n3. Mix well oil, sugar, applesauce, milk, lemon juice, lemon zest, and shiso (basil) leaves. Puree the leaves using the hand blender.
\n4. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
\n6. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 35 minutes.\n<\/p><\/div>\n
\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"