Lemon and Raspberry Muffins
From Gem's Vegetarian Cooking
Category: Bread
Source: Kiesa
Servings: 11 muffins
- 3/4 cup soy milk (unsweetened)
- 3 tbs canola oil
- 3 tbs lemon juice
- 1/2 cup agave nectar (honey would probably work but would taste a little different or possible corn syrup)
- 2 tbs instant tapioca
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup frozen raspberries (blueberries would probably also be good)
Preheat oven to 350 degrees. Mix dry ingredients together. Process wet ingredients in food processor until "frothy." Add to dry mixture and mix until just combined. Pour mixture into muffin pans and bake at 350 for around 20 minutes or until done.
Nutritional Information
Serving Size: 1 muffin Servings Per Recipe: 11
| Calories | 160.92 |
| Total Fat | 4.27 g |
| Saturated Fat | 0.34 g |
| Polyunsaturated Fat | 2.43 g |
| Monounsaturated Fat | 1.17 g |
| Cholesterol | 0 |
| Sodium | 281.17 mg |
| Potassium | 51.25 mg |
| Total Carbohydrate | 29.46 g |
| Dietary Fiber | 1.05 g |
| Sugars | 13.56 g |
| Protein | 2.39 g |
| Vitamin A | 1 % |
| Vitamin B-12 | 3 % |
| Vitamin B-6 | 1 % |
| Vitamin C | 4 % |
| Vitamin D | 2 % |
| Vitamin E | 0 % |
| Calcium | 8 % |
| Copper | 2 % |
| Folate | 8 % |
| Iron | 6 % |
| Magnesium | 1 % |
| Manganese | 7 % |
| Niacin | 5 % |
| Pantothenic Acid | 1 % |
| Phosphorus | 4 % |
| Riboflavin | 7 % |
| Selenium | 8 % |
| Thiamin | 9 % |
| Zinc | 1 % |
