Sweet & Simple Vegan Raspberry Muffins

Sweet and Simple Vegan Raspberry Muffins

Art by Brian Ewing via Ant Baena

 

I love how easy these muffins are to throw together; I made a batch while prepping a quick sauce for tonight’s dinner (tofu-chili enchiladas – damn good, and resting happily in my belly as I type).

Raspberries are definitely my go-to berry, but you might want to try blueberries or boysenberries instead, they would work a treat. This is another one of those awesome basic recipes that are ripe for doctoring: try adding a little cinnamon, some citrus zest, a few handfuls of chocolate chips or chopped nuts – I bet pecans would be really good in the mix.

Use a nice thick, creamy soy milk if you can get hold of one (I use Macro Wholefoods’ soy, it’s great for baking, breakfast stuff & beverages ♥). If you don’t have apple cider vinegar, white will work fine. Apple cider vinegar is one of those ingredients that I had never even heard of until I dove into wholefoods – as well as being great for baking and dressings, it has been used for generations as a natural tonic to aid digestion and help detox the body. It is more expensive than white vinegar, but you get a little more bang for your buck.

For a quick dessert, break one of these sweet treats in half and dollop a few scoops of your favourite vegan ice cream on top. They are also the perfect partner for a cup of Earl Gray!

 

Simple & Sweet Raspberry Muffins

Ingredients:

2 c flour
1 1/2 tsp baking soda
1/4 tsp sea salt
3/4 c raw sugar
1 cup + 2 tbsp soy milk
1 tbsp apple cider vinegar
1/3 c rice bran oil
1 tsp vanilla extract
1 cup raspberries

Method:

Pre heat oven to 200 C. Line muffin pan with paper liners.

Combine soy milk and cider vinegar in a small bowl. Set aside for 5 minutes until milk ‘curdles’, then add oil and vanilla extract. Mix well. Add raspberries and stir a few times until just combined.

Spoon batter into lined pan. Bake for 20 minutes, or until an inserted skewer comes out clean.

Makes 12 muffins.

 

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8 Comments Add yours

  1. rachelrxn says:

    These sound incredible!

    Like

    1. Lissa says:

      Super-easy and soooo good!

      Like

  2. Steve says:

    Can I substitute Olive or canola oil for the rice bran oil?

    Like

    1. Lissa says:

      Olive may be a little heavy, but canola will work a charm!

      Like

  3. Lauren says:

    Have you tried these with a whole grain flour yet? Just curious to see if the moisture content had to be up’ed or not.

    Like

    1. Lissa says:

      No, not yet! Pretty sure a little more milk will be required 🙂

      Like

  4. Tiffany Holgate says:

    Can I swap the soy milk for almond milk?

    Like

    1. Lissa says:

      You sure can!

      Like

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