Ingredients

• 1 cup Soy Milk 
• 1 tsp Apple Cider Vinegar 
• 2 cups All-Purpose Flour 
• 2 1/2 tsp Baking Powder 
• 1/4 tsp Badia Baking Soda 
• 1/2 tsp Badia Kosher Salt 
• 1/2 cup + 2 tbsp Granulated Sugar 
• 1/4 cup + 2 tbsp Canola Oil 
• 1 tsp Badia Vanilla Extract 
• Zest of 1 Lemon 
• Badia Decorative Red Sugar
• 1 heaping cup Fresh Strawberries, sliced thin 

Directions

1. Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside. 
2. In a small bowl combine Soy Milk and Apple Cider Vinegar. Set aside to allow milk to curdle. 
3. In a large bowl combine Flour, Baking Powder, Baking Soda, and Salt. Set aside. In a separate bowl, mix together Sugar, Canola Oil, Lemon Zest, and Vanilla Extract. Add Soy Milk/Vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix – a few lumps are okay. Gently fold in the strawberries 
4. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-22 minutes until a knife inserted in the middle comes out clean. 
5. Remove from the oven and allow muffins to cool before removing from pan.
6. Sprinkle Badia Decorative Red Sugar, if desired.