Super Moist Lemon Muffins

Ingredients

2 cups organic flour
2/3 cups pure can sugar
1 tbsp baking powder
1 egg replacement (I used bob redmill)
1 cup coconut milk ( I used organic natural value)
1/2 cup vegetable oil
zest of 2 lemons
2 tbsp lemon fresh juice

Grease 12 cup muffin pans
In a large bowl, mix the flour, sugar, baking powder together
In another small bowl, mix 1 tbsp of bob redmill egg replacer with 3 tbsp of spring water, set aside
In another bowl mix the egg replacer, coconut milk, vegetable oil, lemon zest and lemon juice.

Add the wet ingredients to the flour mixture and mix until smooth with a wooden spoon. Pour the mixture into the muffin pans and bake at 400 for 20 minutes

Dairy Free Lemon Whipped Cram Recipe is here