Jessica's Non-Dairy Blueberry Lemon Corn Muffins

Blueberry Lemon Corn Muffins
(non-dairy)

1 cup all purpose flour

1/2 cup whole wheat pastry flour

1/2 cup cornmeal

3 teaspoons baking powder

1/2 cup dry sweetener (sugar, splenda, etc.)

1/2 teaspoon salt

3/4 cup soymilk mixed with juice of 1 lemon and set aside to curdle

1/4 cup soy yogurt

1/4 cup mild tasting oil (safflower, canola, etc.)

lemon zest from 1 or 2 lemons, to your taste (1 use two)

1 cup blueberries

Preheat oven to 350 degrees
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• Line muffin pan with cupcake liners (easier to do it early so you don't have to fumble with it later on)
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• Zest the lemon or lemons, set aside
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• Juice the lemon and stir in the soymilk, set aside
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• In a large bowl combine the flours, cornmeal, baking powder, sweetner and salt
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• In a separate bowl, whisk together the soymilk mixture, soy yogurt, oil, and zest
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• Pour the wet mixture into the dry and mix until just combined
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• Fold the berries into the mixture
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• Fill muffin cups 3/4 full of batter and bake for 22-25 minutes, or until a toothpick comes out clean

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I know Jessica is a fabulous cook and I am going to whip these up this weekend! Who knows maybe I can go non-dairy!