Vegan raspberry muffins

Without animal products but with all the flavour, you will feel angelic after eating these!

Ingredients


  • 225 g (8oz) plain flour
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1⁄4 tsp salt
  • 75 g (3oz) caster sugar
  • finely grated zest of 1 orange
  • 150 g (5oz) fresh (or frozen and defrosted) raspberries
  • 225 ml (8fl oz) soya or rice milk
  • 50 ml (2fl oz) sunflower oil
  • 1 tblsp cider vinegar
  • 1 tsp vanilla extract
  • 12-cup muffin tray and 10 muffin cases

Method

  1. Preheat the oven to 180°C (350°F/Gas 4), and line the muffin tray with the paper cases.
  2. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl, then mix in the sugar and orange zest. Carefully fold in the raspberries and set aside.
  3. In a separate bowl, whisk together the remaining ingredients, then add these to the flour mixture, folding in to combine. Divide the batter between the muffin cases, filling each three-quarters full, then bake for 15–20 minutes or until golden on top and springy to the touch.
  4. Remove from the oven and allow to cool in the tray for 5 minutes, then take the muffins out of the tray and place on a wire rack to cool down completely.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register