Vegan ginger muffins for a soothing breakfast on Meatless Monday
Breakfast might very well be the most important meal of the day, but some people just can't find the time for breakfast -- or don't feel like eating that early. These light, fluffy muffins are one solution: Packed full of ginger (and with an accompanying bite), you can make them and then stash them for mornings, nibbling as you go until they're gone. Tweaked from a recipe in The Joy of Vegan Baking, they're quick and easy (although there is a bit of prep involving ginger grating and lemon zesting, so don't say we didn't warn you).
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You will need:
2 tablespoons egg replacement powder (or the equivalent of two eggs)
6 tablespoons water (or whatever the egg-replacement instructions say for two eggs)
Ginger (enough to grate 1/4 cup)
1 large lemon
1 cup sugar
2 cups flour (heaping cups)
3/4 teaspoon salt
1 teaspoon baking soda
1/2 cup nondairy butter
1 cup nondairy milk (we used coconut)
Preheat the oven to 375 degrees F. Take your nondairy butter out of the fridge to let it soften while you prepare everything.
1. Spray your muffin tin with oil or line it with baking cups.
2. Zest your lemon.
Cut the zested lemon in half and squeeze out the juice.