This is an awesome recipe 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. For a quick dessert, break one of these sweet treats in half and dollop a few scoops of your favorite vegan ice cream on top. They are also the perfect partner for a cup of Earl Gray!
Ingredients, Makes 12 muffins
2 cups flour
1 1/2 tsp baking soda
1/4 tsp sea salt
3/4 cup raw sugar
1 cup + 2 tbsp soy milk
1 tbsp apple cider vinegar
1/3 cup rice bran oil
1 tsp vanilla extract
1 cup raspberries
Directions
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.
Chef’s Tips: 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.
Alternate recipe: http://www.marriage.com/blog/food-2/celebrity-chef-shares-vegan-nutty-raspberry-muffins/
