Vegan Cornmeal Raspberry Muffins
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
Instructions
  1. Preheat oven to 400F/200C for 15 minutes. Grease or line a 12-cup muffin tin with paper liners.
  2. Mix together the almond milk and vinegar; set aside for a couple of minutes until it curdles.
  3. In a large bowl combine together the dry ingredients including the orange zest. Take 2 tablespoons of this mixture and
  4. combine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.
  5. In another bowl whisk together the curdled milk mixture, oil and vanilla extract.
  6. Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.
  7. Spoon the batter into the prepared muffin tins, about 2/3rds full. I got only 11 muffins for the above measurement.
  8. 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.
  9. Transfer to a wire rack and let it cool for at least 5 minutes before removing from the pan.
Taste:
  1. 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:
  1. If using frozen berries, do not thaw it.
  2. Instead of sprinkling granulated sugar on top of the muffins, using turbinado sugar would give it a much nicer look.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/vegan-cornmeal-raspberry-muffins/