Dairy-free lemon & anise muffins

There were some lemon leftovers from last time I baked muffins. Buying in bulks is the one thing I’m not necessarily a fan of. Those who cook for themselves will agree, that you’ll always end up having something to throw away at the end of the day.

I was looking for some interesting recipes to use another of the three lemons I bought and found something I thought must be delicious. As it turned out, it was! I think it’s the best thing I’ve ever baked… so no more words.. Enjoy!

Lemon & Anise Muffins

  • 3 cups all purpose flour
  • 1 cup soy milk
  • 2 large eggs
  • 1 lemon
  • 1/2 ts cardamom
  • 2 Tbs anise seed
  • 120gr margarine
  • 3/4 cup sugar
  • 1 Tbs honey
  • 2 1/2 ts baking powder
  • 1/4 ts baking soda
  • scant 1 ts salt

Instructions

Hands on 20 mins, Hands off 25 mins

Preheat oven to 180°C. Coat muffin cups with margarine. Cut the lemon zest off your lemon and beat together with butter, sugar & a spoon of honey. Then in a separate bowl, whisk together flour, baking powder, baking soda, baking powder, cardamon & anise and salt. Prepare a cup of soy milk and squeeze in the juice of half a lemon. (You know, how there are some recipes where they tell you to use butter milk. Just use lemon juice & soy milk. That very much does the trick) Then slowly mix everything together. Divide the batter in the cups and bake for about 25 to 30 minutes. All things easy.

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For the ultimate feeling of baking happiness tune into my favourite playlist.

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