August Break {photo journal}

Lemon Blueberry Cornmeal Muffin

like summer in a bite.....

so scrumptious I just had to share the recipe.....

{from Vegan with a Vengeance by Isa Moskowitz

Ingredients ( 12 muffins )

• 1 cup flour
• 1 cup cornmeal
• 1 tblspn baking powder
• 1/2 tspn salt
• 1/3 cup sugar, we use turbinado
• 1/2 cup canola oil
• 3/4 cup soy milk
• 2 tblspns soy yogurt
• 1 tspn vanilla extract
• Finely grated zest of 1 lemon (key! don't cheat with lemon juice)
• 1 1/4 cups blueberries 

Directions

1. Preheat oven to 400 F. Lightly grease twelve-muffin tin
2. In a large bowl, sift together the flour, cornmeal, baking powder, salt and sugar.
3. In a separate bowl, whisk together the oil, soy milk, soy yogurt, vanilla and lemon zest.
4. With a wooden spoon, fold the wet ingredients into the dry.
5. Fold in the blueberries, being careful no to over-mix.
6. Fill each muffin cup three-quarters full.
7. Bake for 20-25 minutes, until a toothpick or knife inserted in the center of one comes out clean

enjoy!