Tossing the vegetables lightly in oil raises their surface temperature, which helps us achieve those delicious caramelized edges. Finally, stirring a teaspoon of olive oil into the pot offers some extra richness and herbal flavor. Don’t skip it!
Make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a pan over a medium heat, and cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps.
Problem: The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…
Solution: I went back to the original formula and added 1/4 cup more flour. The muffins rose like a dream!
Eight tries later, I landed on perfect cranberry orange muffins!
