Makes 8 Muffins
2 tbsp non-dairy butter (soy/coconut)
1/4 cup honey
2 tbsp maple syrup
1 tbsp flax seed
3 tbsp water
1/4 cup + 2 tbsp non-dairy yogurt (soy/almond)
juice & zest of 1/2 a lemon
2/3 cup cake/pastry flour
1/4 tsp baking soda
1/2 tsp cinnamon
pinch of salt
Heat oven to 400 F.
Grease muffin tin.
Combine vegan butter, honey and maple syrup then blend with a mixer.
In a blender combine flax seed and water, grind until it creates a paste. Add the paste to the vegan butter, honey and syrup and blend again.
Stir in yogurt, lemon juice and zest.
In another bowl, combine flour, baking soda, cinnamon, salt and whist together.
Add dry ingredients to the wet ingredients and stir until smooth.
Use a spoon to pour the batter into the muffin tins.
Cook for 18 minutes.