1 3/4 cup flour (600gr)
1/4 cup brown sugar (60gr)
1 tablespoon baking powder (16gr)
1/3 cup soy milk or any vegetable milk (80milliliters)
a pinch of salt
1 plain soy yogurt
1 teaspoon lemon blossom extract (5milliliters)
1/2 cup sliced almonds
Preheat oven to 400ºF (200ºC).
In a bowl mix together dry ingredients. In a separate bowl mix together wet ingredients.
Mix wet into dry, through the mixing add the almonds.
Fill the muffin pan 2/3 full each one.
Bake at 350ºF (170ºC) for 13 minutes.