Zesty lemon muffins are tangy and refreshing. They’re great with coffee or tea and light enough to be a mid-morning snack.
3 cups flour
1/4 cup sugar
1 tsp salt
3 tsp baking powder
1/3 cup canola oil
1/4 cup almond milk
1 cup frozen lemonade (thawed)
2 or 3 drops yellow food colouring
Mix dry ingredients. In a separate bowl mix wet ingredients.
Fold wet ingredients into dry ingredients.
Bake in lined muffin tins at 375 degrees for 20 to 25 minutes.
Try Lemon Cringles.