1 Tbs lemon juice + vanilla soy milk to equal 1 cup
1/2 cup vegetable oil
1 cup sugar
1 1/2 cup all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 cup quick oats, uncooked
1 cup fresh strawberries cut into small pieces*
Preheat oven to 375F. Line muffin tin with baking cups.
Mix lemon juice and soy milk, then set aside.
Stir together flour, baking soda, baking powder, salt and oats.
Combine lemon juice/vanilla soy milk mixture, sugar and vegetable oil. Add to dry mixture. To exactly quote allergickid.com “Just barely stir together. Do not over mix! If all the lumps and clumps of white flour are gone, then you’ve already stirred too much.” Gently stir in fresh strawberries.
Divide batter evenly into the baking cups. Makes 12 large or 16 small muffins. Bake for 20 minutes or until a toothpick into the center comes out clean.
* I’ve also used fresh raspberries and bananas.