Waka Flocka Lemon Blueberry Muffins | Vegan
A vegan Rapper's Delight
Did you know that Waka Flocka experiemented with a plant-based diet?! My husband, who is also a rapper, told me this intriguing news. I was completely moved by this bit of information because it's such a fruitful move for the culture. I can only imagine this news serving as a force of empowerment for the black community, including our cultural diet. This news has the potential to persuade our people into putting down the chitterlings and neck bones and choosing plant-based options instead! I hope that you feel empowered by this nugget of info and I also hope that you will enjoy this Vegan Rapper's delight as much as my husband and I do!
This recipe was inspired by Munchies but with a GRDN twist!
1 cup of culinary coconut cream milk
1 teaspoon lemon juice
2 cups all-purpose flour (you have the option to use 1/2 spelt flour + 1/2 all-purpose instead)
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup + 2 tablespoons granulated cane sugar
¼ cup + 2 tablespoons coconut oil, liquefied!
1 teaspoon vanilla extract
zest of 1 lemon
1 ½ to 2 cups fresh blueberries
crushed walnuts (optional)
Reheat the oven to 375F. Line a muffin tin with baking cups and set aside.
In a small bowl, combine lemon juice and coconut or soy milk. Set aside to allow milk to curdle (curdle effect will be better with soy milk).
In another bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a third large bowl, mix together sugar, coconut oil, lemon zest, and vanilla extract. Add coconut milk/lemon juice mixture and stir to combine. Gradually mix in dry ingredients until well incorporated, but do not over-mix – a few lumps are okay. Gently fold in blueberries.
Spoon mixture into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until golden and a knife inserted into the middle comes out clean.
Remove from heat and allow muffins to cool before removing from pan.
ENJOY THIS RECIPE WITH:
a glass of almond milk.