VEGAN RASPBERRY MUFFINS
I made this recipe for a vegan bake sale. They’re simple to make and simply delicious.
2 cups all-purpose flour
1 cup vegan sugar
1 cup soymilk
1 and 1/2 cup raspberries (fresh or frozen)
1/3 cup canola oil
1 tablespoon apple cider vinegar
1 and 1/2 teaspoon baking soda
1/2 teaspoon ionized salt
Preheat oven to 400 degrees F. Spray or wipe a bit of canola oil onto the inside of each muffin cup.
Combine dry ingredients in one bowl and wet in another bowl. Mix each bowl thuroughly. Carefully add the dry to the wet and stir well. Then gently add the berries and stir once or twice.
Divide the batter into 12 muffin cups. Bake for about 20-22 minutes or until a toothpick comes out clean.
Remove from oven and allow to cool. Then serve with a warm cup of coffee or tea.
Variations: try almond milk instead of soymilk. Use strawberries or blueberries instead of raspberries… or mixed berries!