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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Blueberry & Chocolate Chip Muffins (Vegan)

Hello friends! Merry Belated Christmas and Happy New Year!

I have been busy and haven't had time to blog, but I will try a bit harder this year.

I ate a few things over the holidays that I shouldn't have, but I survived.

My 5 year old was bugging me for 3 days to let her bake. I felt like having a blueberry muffin anyway, so we made some easy muffins.

I split the batter in half so we could make half blueberry and half chocolate chip.  I used frozen blueberries which made the batter thicken a bit (the coconut oil probably started to firm up), so I added a splash  more milk to that bowl at the end. If you use fresh blueberries this may not happen, so use your judgement to decide if you need a little extra milk or not. You should also make sure your milk isn't too cold. Cold milk will cause your coconut oil to harden. The batter shouldn't be too thick, it should be the same consistency you'd get from a boxed cake mix batter.

You could use all-purpose flour in this recipe, but spelt and oat flours both make delicious muffins and are better for you.

This is a great base muffin recipe. You could really add anything you want. How about some nuts, or cranberry and lemon zest?

I apologise for the terrible photos.

Above: Blueberry Muffin. 
The kids mixed the batter and it turned purple.

Above: Chocolate Chip Muffin

Blueberry & Chocolate Chip Muffins (Vegan)
Makes 12-14 muffins

  • 1 tablespoon apple cider vinegar
  • 1 cup almond milk, room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons soft coconut oil
  • 6 tablespoons aquafaba (chickpea brine), or 2 flax eggs
  • 1 ½ cups spelt flour
  • ½ cup oat flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1 cup frozen or fresh blueberries (or chocolate chips)
  1. Preheat the oven to 350F and line your muffin tins with paper liners.
  2. In a medium bowl, combine the vinegar, milk, vanilla, coconut oil and aquafaba with a whisk.
  3. In another bowl, combine the flours, salt, baking powder and sugar.
  4. Add the milk mixture to the dry mixture and whisk just until combined.
  5. Add the berries. If your kids are helping, they will over mix and your batter will turn purple. It's okay, they still taste good!
  6. Divide the batter among the muffin cups and bake for about 12 minutes or until a tester comes out clean. I like mine to cool completely before eating.


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