I found this recipe in The 100 Best Vegan Baking Recipes cookbook. It makes yummy muffins that are great for breakfast and parties. Or breakfast parties.
I added lime wedges to the top of mine (see picture) for fun, and sometimes I use blackberries instead of raspberries.1 cup white whole-wheat flour 1 cup all-purpose flour 2 tsp baking powder 1/4 tsp salt 3/4 cup granulated sugar 1/4 cup oil 1 cup + 2Tbsp soy milk 1 tsp vanilla zest of 1 lime juice of 1 lime 1 1/2 cups raspberries Â
Preheat oven to 350 (177) degrees. Grease or line muffin tin with paper.
In a medium bowl, sift together whole-wheat flour, all-purpose flour, baking powder, and salt.
In a large bowl, mix sugar and oil. Add milk, vanilla, and lime zest and juice.
Add dry ingredients to wet ingredients and combine until just mixed, then gently fold in raspberries.
Spoon batter into muffin tin, filling each almost to the top.
Bake 16 – 19 minutes (regular size),Â 22 – 26 minutes (jumbo size), until muffins are golden and a toothpick comes out clean.
Let cool in tin for 10 minutes, then transfer to a cooling rack.Yield: 12 regular or 6 jumbo muffins Prep time: 25 minutes Calories: 187 (regular size)