I have received several emails from readers wanting to know where the attempted magic of my cooking and baking takes place. I did not clean, organize, or rearrange anything. This is my kitchen in all it’s glory personality.
That’s my kitchen! 😀
Vegan Lemon Wheat Muffins adapted from Weekly Bite
2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup sugar
3/4 1/2 cup canola oil
1 1/4 cup applesauce
Juice of 1 large lemon
zest of one lemon
1 tablespoon vanilla
3 Tbsp poppy seeds (optional)
Preheat oven to 325 F.
Combine flour, baking soda, and salt. Set aside. Mix sugar, canola oil, applesauce, lemon juice, and vanilla. Slowly add flour mixture to sugar mixture. Once combined, gently fold in lemon zest.
Line muffin tin with liners. Spray a little non-stick cooking spray into each cup. Fill each muffin 3/4ths full.
Bake for 24 minutes or until golden brown or toothpick comes out clean. Place on cooling rack and cool completely.
Yield: 16 muffins
Nutrition Information (per muffin): 169 calories; 7.3 g. fat; 76 mg. sodium; 25 g. carbohydrate; 1.8 g. fiber; 0 g. protein
I ran out of muffin liners and decided to try without. Bad move! 😦 I was only able to salvage a few whole muffins. I’ll be making these again with the muffin liners so that I can enjoy them in one piece!
Question: What do you like/dislike about your kitchen? What is an absolute must-have in a kitchen?
I need plenty of counter space, and granite/marble counter tops is a huge plus! Someday, I want an island in my kitchen and hanging pot/pan storage from the ceiling!!