BLUEBERRY LEMON MUFFINS

Ingredients(Yields 6 muffins):

All purpose flour - 1 cup

Baking soda - 1 tsp

Salt - 1/4 tsp

Lemon zest - 1 tbsp

Sugar - 1/2 cup

Milk or Non-diary milk - 1/2 cup

Oil - 40 ml

Lemon extract - 1/2 tsp

Distilled white vinegar - 1 tbsp

Blueberries - 1/2 - 3/4 cup

Method:

Preheat the oven to 400 deg F. Lightly grease the muffin pans.

In a bowl, combine the flour,baking soda,salt and lemon zest.

In another large bowl, combine the sugar, milk, oil, lemon extract, and vinegar. Mix well.

Add the flour mixture,stirring until the ingredients are just blended.

Gently fold in the blueberries with a rubber spatula.

Fill the greased muffin pan about two-thirds full. Bake untill muffins are lightly browned and toothpick inserted into the center comes out clean,about 20 mins.

Remove from the oven and let it cool off 5-10 mins before removing from muffin pan.

Cool the muffins on wire rack and store in air-tight container.

Note:

Instead baking into muffins, you can also bake into bread. Baking a bread might require 40-45 mins or until toothpick inserted into center comes out clean.