Ingredients:

1/2 teaspoon apple cider vinegar

3 1/2 cups fat-free milk, divided

5 tablespoons unbleached all-purpose flour

3 tablespoons sugar

1 1/2 teaspoons cornstarch

1/2 teaspoon baking powder

teaspoon baking soda

pinch of salt

1 tablespoon plus 1 teaspoon canola oil

1 teaspoon lemon juice

1 teaspoon lemon zest

1 cup fresh raspberries, strawberries, or blueberries

Directions:

1. Preheat the oven to 350°F. Coat 4 cupcake or muffin cups with cooking spray.

2. Combine the vinegar and 1/4 cup of the milk in a large bowl and mix thoroughly. Add the flour, sugar, cornstarch, baking powder, baking soda, salt, oil, lemon juice, and lemon zest. Stir until just blended.

3. Divide the batter among the cups. Bake for 18 minutes, or until springy to the touch.

4. Place 1 cake on each of 4 plates. Surround each cake with 1/4 cup of berries

Bon Appetit!