So tommorro is Mother's Day and I need to bring something to work to share with everyone. I get home ready rivals and find out that someone has used the last four or five eggs we had left over form this morning when I made cupcakes. So... Here's my first vegan muffin!
1 And 1/2 Cups All Purpose Flour
3/4 Cup Cornmeal
3/4 Cup Sugar
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
Orange Zest From One Orange
1 Cup Raspberries, Fresh (Can Use Frozen Too)
1 And 1/4 Cups Almond Milk
1 Tablespoon Apple Cider Vinegar
1/4 Cup Oil
1 Teaspoon Vanilla Extract
PROCEDURE:
Preheat oven to 400F/200C for 15 minutes. Grease or line a 12-cup muffin tin with paper liners.
Mix together the almond milk and vinegar; set aside for a couple of minutes until it curdles.
In a large bowl combine together the dry ingredients including the orange zest. Take 2 tablespoons of this mixture and
combine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.
In another bowl whisk together the curdled milk mixture, oil and vanilla extract.
Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.
Spoon the batter into the prepared muffin tins, about 2/3rds full. I got only 11 muffins for the above measurement.
Sprinkle some sugar on top of the muffins. Bake for about 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Transfer to a wire rack and let it cool for at least 5 minutes before removing from the pan.
This made 12 cupcake sized muffins and 12 mini muffins.
Sent from my iPhone
No comments:
Post a Comment