So, I messed up. I told my friend I might be able to go to an art museum in another town this weekend (after I told him I couldn’t last weekend) then, said yes, but my parents took it back and said no and 10:30 the night before. Then, today, we were going to go volunteer downtown, and I completely spaced and wasn’t awake when he came to pick me up this morning. for the 2nd week in a row. (Sorry!) So…because I am such a BIG FAT LOSER, I am making some apology muffins. Raspberry Lime with a hint of guilt baked in. because, I am such a BIG FAT LOSER.
Mini muffins because I made so many muffins I ran out of full size muffin pans.
Zested, juiced, beat up limes. because I deserve to be this lime.
I ended up with a ton, of muffins. It was crazy.
But anyway, here is the original recipe, and my version. (doubled)
Raspberry Lime Muffins
Ingredients (use vegan versions):
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
zest of 2 limes
1 1/2 cups turbinado sugar
2 cup soy milk
2/3 cup applesauce
5 tablespoons lime juice
2 tablespoons white vinegar
1 cup raspberries and 1 cup blueberries (fresh is better, but frozen works)
Preheat oven to 400F. Grease muffin tin. In a large bowl combine flour, baking soda, salt and lime zest. In a medium bowl combine sugar, soy milk, oil, lime juice, and vinegar. Mix well. Add to flour mixture. Stir until just blended. Pour half of the batter into another bowl. Gently fold in raspberries into one half. Fold in blueberries to the other half. Fill muffin cups 2/3 full. Bake 20 minutes for full size muffins or 10 minutes for mini muffins or until toothpick inserted into muffins comes out clean. Remove from oven. Let sit for 10 minutes. Remove muffins from tin and cool on a wire rack. Yield: around 24- 30 muffins
Preparation time: 30 minutes