On getting home from work one day, I was really craving something sweet and tasty. I was far too tired to go back out to PCC to grab something nice, so I searched through one of my cookbooks and saw a recipe for raspberry muffins.
These muffins are not only delicious, but they are light and fluffy, quick to make and vegan (if using milk-substitute). They are mildly sweet, have an explosion of berry goodness with a moist, yet light interior. I devoured three of them as soon as they came out of the oven! I may try a savoury version next time – think cheese and herb!
VERY BERRY MUFFINS
- 125 g (¾ c and 1 T) plain (all-purpose) flour
- 1 T baking powder
- 120 ml (½ c) milk alternative* with ½ t lemon juice
- 50 g (¼ c) turbinado sugar, plus extra for the topping
- 1 egg, lightly beaten
- 2 T extra-virgin olive oil
- A good handful of frozen berries
* Use any milk alternative you prefer, I like to use Organic Valley’s Unsweetened soy milk. You can also substitute the milk alternative to mammalian milk, buttermilk or kefir if you prefer, however, the recipe will no longer be vegan.
1. Preheat the oven to 200°C/400°F.
2. In a bowl, mix together the dry ingredients – sugar and the flours.
3. In another bowl, mix together the wet ingredients – egg, olive oil, “milk” and lemon juice.
4. Pour the wet ingredients into the dry and fold together until just mixed. Try not to over-mix, otherwise the muffin will be chewy and rubbery.
5. Fold in the berries and spoon into 6 muffin cases. Sprinkle with sugar.
6. Bake in the middle of the oven for 20-25 minutes or until golden brown or when a toothpick inserted comes out clean. Transfer to a wire rack to cool, serve warm or at room temperature, enjoy!