Lemon Olive Oil Mini Muffins – Vegan version

👨‍🍳 Method

1. 1
   Preheat the oven to 180°C (355°F) and grease a mini muffin pan.

   ⚙ Preheating the OvenOvenMuffin tin

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Rub the lemon zest into the sugar with your fingers for about a minute, until the sugar is moist and fragrant.
3. 3
   In a large bowl, mix the flour, sugar, baking powder and salt.

   Bowl
4. 4
   In another bowl, whisk the flax eggs, oil, unsweetened soy milk and lemon juice.

   BowlWhisk
5. 5
   Pour the wet mixture into the dry and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Combine only until no dry flour remains: a brief mix keeps muffins soft and moist, and overmixing makes them tough.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Fill the pan cups with batter to ¾ of their height.

   Muffin tin
7. 7
   Bake 12–14 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenMuffin tin

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Cool 5 minutes in the pan and transfer to a rack.

   Cooling rack