1 1/2 cups almond or soy milk
1 tablespoon apple cider vinegar
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil, I usually use coconut or flax
1 1/4 teaspoons vanilla extract
1 cup frozen blueberries, peaches or apples upon preference
Preheat oven to 350 degrees Fahrenheit. Grease two 12-cup muffin pans or line with 18 paper baking cups.
Measure the apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about five minutes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Add fruit. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes.
