Sunday Morning Muffin Tops

Ingredients

• 2 Tbsp. ground flaxseed 

• 6 Tbsp. water

• 1 ¼ c. all-purpose flour

• ½ tsp. baking powder

• ¼ tsp. baking soda

• ½ tsp. salt

• ½ c. softened vegan butter

• ¼ c. granulated sugar

• ¼ c. brown sugar

• 1 tsp. vanilla extract

• Juice and zest of one lemon

•  ½ c. vegan white chocolate chips

• ½ c. fresh blueberries

Instructions

1. Pre-heat oven to 400°F.

2. In a small-sized bowl, mix ground flaxseed and water. Place bowl in the fridge for 15 minutes. 

3. In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. 

4. In a separate bowl, cream vegan butter, sugar, and brown sugar. Add in the flaxseed mixture, vanilla extract, lemon juice, and lemon zest.

5. Gradually add the dry ingredients. Once combined, fold in the white chocolate chips and blueberries. 

6. With a large cookie scoop, scoop muffin top batter onto a lined cookie sheet. 

7. Bake for approximately 12-15 minutes. Remove from oven and cool on the cookie sheet for approximately 5 minutes before transferring on a cooling rack. 

Notes

• My favorite affordable white chocolate chips are the Great Value Organic White Baking Chips from Walmart.

• For this recipe, I prefer a subtle lemon flavor. If you like a stronger lemon flavor, replace the vanilla extract with lemon extract.

15 November 2021