strawberry lemonade poke muffins

Muffins

– 1 1/2 cups whole wheat pastry flour

– 1/4 cup keystone pantry allulose

⁃ 1/4 cup brown sugar (double check that your brown sugar is vegan – not all are)

– 1 tsp baking soda

– 1/2 tsp salt

– 1 tsp vanilla extract

– 1 tbsp lemon juice

– 6 tbsp canola oil

– 1 cup water

Preheat oven to 350 degrees f and spray 6 muffin liners. In a bowl, combine all dry ingredients and mix well. Add wet ingredients and mix just until a batter forms. Divide evenly amongst liners (about 1/3 cup each)then bake for about 20 minutes. Let cool completely then poke a few holes into the top of each cupcake with a straw. Set aside to prepare the Jell-O.

For the vegan jello:

⁃ 1/2 cup cut strawberries

⁃ 1/2 cup water

⁃ 1 tbsp lemon juice

⁃ 1 tbsp sugar

⁃ 2 tbsp agar agar flakes

In a blender, blend strawberries and lemon juice until puréed. Pour into a measuring cup and add 1/2 cup water. The combined mixture should equal about 1 cup. Add to a small pot and stir in sugar and agar flakes. Stir over medium heat until mixture starts to boil. Spoon mixture into the holes of the cupcakes, careful not to overfill. Add just enough to fill the holes. You may have a little leftover. Place in the fridge for a few hours to “set” then top with coco whip before serving.