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 Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||17 Mins||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.
- 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
- 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.
- 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.
- 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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Can replace almond flour instead of all purposes flour for the cornmeal raspberry muffins?
Then it would become gluten-free and gluten-free and vegan is quite tricky. I don’t think it will rise enough.
[…] was hosting a brunch, and I had lots of frozen raspberries. I found this recipe for Vegan Cornmeal Raspberry Muffins on one of my favorite blog sites, Eggless Cooking. I changed it a bit — I used all regular […]
Was wondering if i could use corn flour instead of cornmeal?
No it won’t work.
What is the calorie count for one muffin?
I don’t have the information. Sorry Selena.
Hi there, I have frozen raspberries, how should I proceed? Thanks!
Just use it like fresh raspberries Laura, don’t need to thaw.
Probably the best looking vegan muffins I’ve ever made.
I replaced Sugar for organic coconut sugar, didn’t use any vinegar, didn’t use any Baking Soda and added about 1/3 cup of honey and added strawberries
Baked for 15 minutes extra
They are delicious.
Thank you very much TCulley. I’m wondering how the muffins rose without vinegar and baking soda.
[…] Read More:https://www.egglesscooking.com/2011/10/26/vegan-cornmeal-raspberry-muffins/ […]
These are so good and so easy to make!
How much of the orange zest should I use – zest the entire orange? Seems like it could be a lot.
Zest of one medium size orange should be fine Amanda.
Hi! We made these muffins today following the exact recipe and they turned out great. Thanks a ton. I’ve already eaten at least 5 of them 🙂
You’re welcome Hannah.
Great recipe – I followed it almost exactly. I added a cup of sugar instead of 3/4 because I use unrefined sugar. I also probably added more vanilla (I don’t measure vanilla, because I love it so much) and I sprinkled in some nutmeg. They baked well and I got 20 normal sized muffins out of it!
Made these yesterday using coconut milk (from the carton, not the can) instead of almond milk and no baking soda. They came out great! I used dried cranberries and pecans instead of raspberries. The recipe made 11 muffins and took 22 mins to bake. I’m not a baker, but I think they were a little on the dense side because I left out the baking soda.
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?
Awesome recipe!! Thank you!!
You’re welcome Kim.
[…] just for the heck of it, here’s Chloe with the vegan muffins she had just […]
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.
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.
I used 1/2 cup sugar…perfect…lemon zest and So Delicious Coconut milk…vanilla. Thanks, Yummy…………
So many of the readers are using coconut milk and I can’t wait to try the same!
Making the muffins again. I posted the recipe on Facebook.
Very easy recipe to follow as a young vegan cook. Loving the texture. Thank you so much!
You’re welcome Martin.
These muffins were wonderful! My son is allergic to tree nuts (in addition to egg) so we used soy milk instead. Thanks!
You’re welcome Laura.
Thank you Madhuram, I made these today and they were just excellent! My little boy loved them too and said they were “definitely perfect”! I used frozen berries tossed in the flour mixture and cooked for 20 minutes and they came out beautifully. I used 2% milk instead of almond milk (nut allergy too). My egg allergic husband thanks you and I absolutely will make this again. So glad I found your website! THANKS!
You’re welcome Tiffany. I’m so happy that you guys loved it.
I’ve just finished making this, but in a bread pan (where did my muffin pan go?) and with blackberries! (I asked my roommate to check if i had frozen raspberries, and he said yes, but turned out to be blackberries) and they’re delicious! Thank you!
You’re welcome Chelsea. Could you take a moment to rate the recipe? Thanks.
[…] Adapted from Eggless Cooking […]
I have an urgent question for you. Can I make it few days in advance. What is the best way to store it till party day comes for the same nice flavor and texture.
Can I refrigerate it or keep it outside?
I have read that you could freeze muffins/quickbreads etc, later thaw it and use it. But I haven’t tried it. If it is just after 2-3 days, I think you are better off, wrapping the muffins individually with plastic wrap, store it all in an air-tight container and leave it at room temperature and not in the fridge.
A muffin with cornmeal sounds really interesting!And looks yummy too:)Hope you start baking and posting your baking recipes very soon and wish you a happy Diwali!