Vegan Raspberry Muffins
These fragrant Vegan Raspberry Muffins are a wonderful treat for two. A tasty, fluffy muffin packed with fresh raspberries and with a hint of orange and vanilla.
Servings: 2 large muffins
Ingredients
- 80 g all purpose flour
- 40 g granulated sugar
- 1/8 teaspoon salt
- Zest of 1/2 orange
- 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 55 g unsweetened coconut or soy yoghurt
- 2 tablespoons canola oil
- 2 tablespoons unsweetened soy milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 50 g fresh raspberries
Instructions
- Preheat oven to 380F (190C).
- Butter or oil two ramekins and dust them slightly with flour.
- In a medium bowl, mix sugar and orange zest until well combined and all the oils are released. Add the flour, salt, baking soda and baking powder and mix.
- In a smaller bowl, mix the yoghurt with the oil, soy milk, vinegar and vanilla extract. Add the wet ingredients to the flour mix and just mix until combined. Gently fold in the fresh raspberries.
- Divide the batter evenly into the two prepared ramekins. Top the batter with more fresh raspberries if you like and bake for 20 - 25 mins until golden brown and a skewer inserted in the center comes out clean.
- Let cool for a few minutes, then remove from ramekins and serve warm or at room temperature.
Notes
Serves 2 ramekin size muffins or about 4 regular muffins.