I made these muffins yesterday in an attempt to console myself after doing the hardest thing I have done in a while. I took my first-born son to middle school… there I said it. In a way it was harder than when he started kindergarten, back then it was exciting and everything was new. Now he’s just growing up too fast and it feels like his childhood is just slipping away. Luckily we have muffins to help us through. So let’s recap here: Taking your kid to middle school…hard. Making these muffins…easy.
Lemon Berry Muffins
(adapted from Eating Well)
1/2 cup organic sugar
1 cup non-dairy milk
1/3 cup canola oil
1 flax egg (whisk 1 Tbsp. flax meal with 3 Tbsp. warm water, let sit for 5 minutes)
1 tsp. vanilla extract
2 cups spelt flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1-1/2 cups fresh or frozen berries (raspberries, blueberries or a combo of both)
Peel the lemon using a vegetable peeler, you should end up with about 6 1/2 inch wide strips. Squeeze the juice from half of the lemon into a large measuring cup with the non-dairy milk, stir and set aside while it thickens.
Add the lemon peel and sugar to the bowl of a food processor and pulse until peel is finely chopped. Add the soured milk, oil, flax egg, and vanilla and process until well blended.
In a medium mixing bowl combine the spelt flour, baking powder, baking soda, cinnamon and salt.
Add the wet ingredients from the food processor to the dry and mix until just combined. Fold in the berries. Divide batter evenly among a prepared 12 cup muffin pan and bake at 400 degrees for 20-25 minutes. Allow the muffins to cool in the pan for 5-10 minutes and gently transfer them to a cooling rack.