7.5 ounces of coconut milk (slightly less than 1 cup)
1 avocado, pitted
1/2 cup water
2.25 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon vanilla extract
2 tablespoons lemon zest
Instructions
1. Preheat oven to 400 degrees F. Line muffin tin with paper liners or oil with cooking spray.
2. Prep liquid ingredients-
Prepare lemon curd, using recipe below, and set aside.
Puree avocado, coconut milk and water. Stir in vanilla extract.
3. Prep dry ingredients- sift together flour, baking powder and sugar.
4. Slice/chop strawberries. I chopped 3/4 and sliced the remaining 1/4 to place on top of the muffins.
5. Combine avocado mixture with dry ingredients. Stir in lemon zest and strawberries.
6. Layer mixture into muffin cups, using your handy dandy ice cream scoop (or heaping tablespoon).
1 scoop mixture; 1 tablespoon lemon curd; 1 scoop mixture; sliced strawberries
7. Place in oven and bake for 20 minutes.
Vegan Lemon Curd
Ingredients (1.5 cups)
3/4 cup coconut milk
1/2 cup fresh lemon juice (4-5 lemons)
3.5 tablespoons cornstarch
1/2 cup plus 1 tablespoon raw sugar
1 teaspoon vanilla
1 teaspoon lemon zest
Instructions
Add all ingredients except lemon zest to small pot over slightly higher than medium heat.
Stirring constantly, cook until mixture begins to thicken and gently bubble (6-9 minutes).
Remove from heat & stir in lemon zest. Transfer to bowl and let cool at room temperature for 5 minutes then cover and chill in refrigerator.
Plate up- serve topped on scones, preferably on a dainty little plate with a dainty little cup of tea.
Originally Submitted
9/24/2012
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