Vegan Cornmeal Raspberry Muffins
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Happy Deepavali dear friends. Hope you are all having a good time. I managed to make a couple of sweets and snacks this time more than I used to make earlier, because my eldest son has started showing interest in Indian food after our recent trip to Chennai.
I haven’t started baking anything since I came back from India, which is exactly a month now. I was planning to bake a cake for my husband’s birthday but couldn’t do it with preparations for Deepavali and my youngest was down with ear infection etc. Hopefully I can start it from next month onwards. So until then here is Vegan Cornmeal Raspberry Muffins recipe which I had tried a couple of months back.
| Vegan Cornmeal Raspberry Muffins |
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Prep time: 20 Mins
Cook time: 17 Mins
Yields: 11 Muffins
Welcome summer with these moist and crunchy Vegan Raspberry Muffins which is a welcome change to the usual muffins. Fine yellow cornmeal gives a nice look and texture to the muffins.
Ingredients:
- 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.
Taste:
- These muffins had a very nice texture from the cornmeal. The quantity of sugar mentioned in the original recipe is 1/2, which is what I used and felt that it could use some more sugar. That’s why I have increased the quantity to 3/4th cup in the recipe.
My Notes:
- If using frozen berries, do not thaw it.
- Instead of sprinkling granulated sugar on top of the muffins, using turbinado sugar would give it a much nicer look.
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Ratings and Reviews (6)
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It is me again…the coconut milk I use isn’t canned. I use So Delicious C. milk. It is sold off the shelf in a 32 ounce carton. I buy Vanilla. This product is organic….children love it! Seventeen Grandchildren can’t go wrong.
Hi, I found your recipe on Pinterest and made them today. They are delicious!! On Friday, on my blog, I’ll be sharing your recipe (mentioning my substitutions) along with a picture of the finished product. http://jeffnicolefamily.blogspot.com/ If you want to check it out.
Thanks for trying the recipe Nicole. I’m glad that you liked it.
[...] just for the heck of it, here’s Chloe with the vegan muffins she had just [...]
Awesome recipe!! Thank you!!
You’re welcome Kim.
This is the first time I’ve made any sort of vegan muffins and they were delicious. I didn’t have any raspberries, so I used blackberries instead and I put in two cups instead of just one and they turned out great. I made 12 muffins and they were large, I could have gotten about 14 muffins regular sized muffins out of this.
Thanks Abriah. Blackberries are considerably bigger in size. Did you chop it?