Vegan Raspberry Muffins Recipe

Name: Vegan Raspberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 large muffins
Ingredients: 80g all purpose flour; 40g granulated sugar; 1/8 teaspoon salt; Zest of ½ orange; 1/8 teaspoon baking soda; ½ teaspoon baking powder; 55g unsweetened coconut or soy yoghurt; 2 tablespoons canola oil; 2 tablespoons unsweetened soy milk; ½ teaspoon apple cider vinegar; 1 teaspoon vanilla extract; 50g fresh raspberries

Ingredients

80g all purpose flour
40g granulated sugar
1/8 teaspoon salt
Zest of ½ orange
1/8 teaspoon baking soda
½ teaspoon baking powder
55g unsweetened coconut or soy yoghurt
2 tablespoons canola oil
2 tablespoons unsweetened soy milk
½ teaspoon apple cider vinegar
1 teaspoon vanilla extract
50g fresh raspberries

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 2 large muffins

Instructions

Preheat oven to 380F (190C).
Butter or oil two ramekins and dust them slightly with flour.
In a medium bowl, mix sugar and orange zest until well combined and all the oils are released.
Add the flour, salt, baking soda and baking powder and mix.
In a smaller bowl, mix the yoghurt with the oil, soy milk, vinegar and vanilla extract.
Add the wet ingredients to the flour mix and just mix until combined.
Gently fold in the fresh raspberries.
Divide the batter evenly into the two prepared ramekins.
Top the batter with more fresh raspberries if you like and bake for 20 - 25 mins until golden brown and a skewer inserted in the center comes out clean.
Let cool for a few minutes, then remove from ramekins and serve warm or at room temperature.