Image by Christophe Gilbert, via WhiteZine

I went on a muffin baking spree back when I first stumbled upon this recipe years ago.  These  muffins were among my first ever vegan baking adventures! They are easy to make and guaranteed to please the skeptical omnivores in your life.

Eat with strong coffee and a good book ♥

 

Raspberry Lime Muffins

What you need:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 lime, zested
3/4 cup raw sugar
1 cup rice milk
1/3 cup canola oil
2 1/2 tablespoons lime juice
1 tablespoon white vinegar
1 cup raspberries

What to do:

Preheat oven to 200 C. Lightly grease a muffin tin (or pop in some paper liners if you prefer).

Sift flour, baking soda, salt and lime zest into a large bowl. In a medium bowl, combine sugar, milk, oil, lime juice, and vinegar. Mix well. Add slowly to flour mixture, stirring until just blended.

Gently fold in raspberries. Fill muffin cups 2/3 full. Bake 20 minutes or until a stabby knife comes out clean.

Let sit for 10 minutes before removing muffins from tin, and cool on a wire rack.

Makes 8-12