Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
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
Preheat the oven to 180°C (350°F/Gas 4), and line the muffin tray with the paper cases.
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.
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.
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.