Vegan Recipes - Desserts

Strawberry Love Muffins

By Hannah Kaminsky

Strawberry Love Muffins

They say that the quickest way to a person's heart is through their stomach. Thus, it seems only logical that when Valentine's Day rolls around, something edible must take center stage. While chocolate and candies are obvious considerations, try this equally romantic treat for those who prefer a sweet that doesn't carry the guilt of an over-the-top indulgence. Of course, regularly shaped muffins that don't take the form of hearts work just as well if you lack the necessary equipment. Whatever vessel ends up becoming a home to your blushing batter, these muffins are guaranteed to elicit gratitude and delight.

Ingredients:

1 1/2 Cups All-Purpose Flour
1/2 Cup Granulated Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Plain Soymilk
1/3 Cup Canola or Vegetable Oil
1 Teaspoon Vanilla Extract
1 Cup Frozen Strawberries, Thawed and Sliced

Directions:

Preheat your oven to 375°F (190°C) and grease one dozen muffin tins.

Begin by mixing together your dry ingredients (flour through salt) in a large bowl. Gently stir in the soymilk, oil, and vanilla but be careful not to over mix, a few lumps are okay! Fold in the thawed strawberries and pour the batter into your prepared muffin tins, 3/4 of the way to the top. Slide your filled tins into the oven and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins sit for at least 10 minutes before removing them from the pan. Enjoy with someone you love.

Makes 12 Muffins

Recipe reprinted with permission from My Sweet Vegan: passionate about dessert

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