As Oregonians it’s important to us that you know certain things about Oregon. For starters, we want to make sure you know that Oregon is the best place to live in the country. Mountains and oceans, right?! We also find it important to tell you we have wineries that compete with California’s, this is just one of two places in the world that hazelnuts grow, and the pot growing in my neighbor’s backyard is totally legal. We brew our own beer and have a Kombucha starter for you if you would like to start making your own. And while we’re on the topic of DIY, did you know that the greens from this salad I’m eating grew from my very own garden? And of course, every year we head over to the local berry farms and pick our very own strawberries which, of course, are the best in the world.
Chances are, if you’ve ever met an Oregonian (or you’ve been reading my blog for 2 minutes) you already know those things because we’ve told you. Don’t hold it against us; we can’t help ourselves.
(I have to make fun of myself a bit now and again, and my fellow Oregonians (#sorrynotsorry); it’s gotta be done.) And since I obviously had a flat of hand-picked local strawberries filling up my refrigerator a few weeks back, I had to find something very special for them.
If you liked my blueberry muffin recipe, you’ll love this one. Being that it’s a fan favorite that I had to find a way to bring it back with this seasonal twist.
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2 tablespoons granulated sugar
- ¼ cup + 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 - 1 1/2 cups fresh strawberries sliced thin
Preheat the oven to 375F. Spray a muffin tin with cooking oil and set aside.
In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Fold in the strawberries.
Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
Remove from heat and allow muffins to cool before removing from pan.
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