Tangy and moist, these delicious muffins are sure to please at any brunch!
Time to prepare: 30 minutes
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup granulated sugar
1/3 cup vegan butter substitute, at room temperature
1 cup soymilk
1 1/2 tbsp. fresh lime juice
1 – 1 1/2 tbsp. lime zest (zest from 2 limes)
1 tsp. white vinegar
1 tsp. lemon extract
2 tbsp. granulated sugar
2 tbsp. lime juice
1 tsp. lime zest
Preheat the oven to 350 degrees F.
Oil and flour a standard 12-muffin pan.
Combine the flour, baking powder, baking soda, and salt in a large bowl.
Beat the sugar and vegan butter substitute until fluffy in a separate large bowl.
Add the soymilk, lime juice, lime zest, vinegar and lemon extract and mix.
Add the flour mixture and stir until just combined.
Pour into the prepared muffin pan and bake for about 20-23 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze.
Combine the sugar and lime juice in a microwave-safe bowl and microwave at medium power for 40 seconds. Alternatively, heat the sugar and lime juice in a small saucepan on low heat and stir until the sugar is dissolved.
Stir in the lime zest.
Remove the cooled muffins from the pan and drizzle the glaze over them.
Store covered at room temperature or in the refrigerator (for longer storage).