Berry Muffins

• 2 cups unbleached all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup soy or rice milk
• 1/4 cup vegetable oil or melted dairy-free margarine
• 1/2 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1/2 teaspoon vanilla extract
• 1 cup fresh or frozen berries (e.g., blueberries, raspberries)
• Granulated sugar, for sprinkling

1. Preheat oven to 400F, and spray a 12-cup muffin pan with dairy-free baking spray.
2. In a medium bowl, combine the flour, sugar, baking powder, and salt with a wire whisk.
3. In another medium bowl, combine the soy milk, vegetable oil or melted margarine, lemon zest, lemon juice, water, and vanilla with a spatula.
4. Add the flour mixture to the soy milk mixture, and stir with a rubber spatula just until combined.
5. Lightly fold in the berries with a rubber spatula.
6. Divide the batter evenly among 12 prepared muffin cups.
7. Sprinkle the tops with granulated sugar, and bake for 20 minutes, or until an inserted cake tester comes out clean.

flour, granulated sugar, baking powder, salt, soy or rice milk, vegetable oil, lemon zest, lemon juice, water, vanilla, eg, sugar

Taken from www.cookstr.com/recipes/berry-muffins (may not work)