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
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
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.