About the Recipe
Easy, quick, simple & delicious, do I need to say more?
Ah, and bullet-proof!
You can substitute raspberries with blueberries or any other berries for that matter. And you can add more sugar than the recipe says, it really depends on how sweet you like your muffins.
This recipe is a modified version of the one by the wonderful Colleen Patrick-Gourdeau from her ‘Vegan’s Daily Companion’ book.
Ingredients
250g plain flour
1½ tsp. baking soda
½ tsp. salt
Zest of 1 un-waxed lemon
170g granulated sugar (or more if you like it very sweet)
235 ml non-dairy milk (I usually use almond or rice milk)
80 ml rapeseed oil
1 tsp. lemon extract
1 tbsp. white wine vinegar
200g fresh raspberries
Preparation
1. Preheat the oven to 180°C fan / 200°C conventional. Lightly grease your muffin tray.
2. In a medium-size bowl, combine the flour, baking soda, salt and lemon zest.
3. Place the sugar, milk, oil, lemon extract and vinegar in a food processor and blend until smooth. Add this mixture to the bowl with the dry ingredients. Gently fold in the raspberries using a rubber spatula.
4. Fill in the non-stick muffin tins about two-thirds full. Bake for about 20 minutes or until the muffins are lightly browned and a wooden cocktail-stick inserted into the centre comes out clean.
5. Remove from the oven and let it sit for about 5 minutes. Remove from the tins and cool on a wire rack.