1. Preheat oven to 375 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray.

2. Grate the zest from the lemon into a large bowl. Squeeze juice and add to the zest. Whisk in vinegar, oil, rice or soy milk, and sugar.

3. In a medium bowl, combine flour, salt, baking soda, cinnamon, and chia or ground flax seeds if using. Add to wet mixture and mix with a large spoon just to incorporate. Do not overmix. Stir in apple, carrot, zucchini, and raisins if using.

4. Divide mixture among the 12 cups of the muffin pan. Cups will be full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 to 20 minutes. Let cool on a rack for 5 minutes, then serve warm or at room temperature.

Source: Hannaford fresh Magazine, May - June 2013