I have a habit of putting books on hold at the library and sending my hubby over to collect the 73 books that have accumulated over a couple days. Sorry not sorry. This last time he surprised me with a book I hadn't put on hold Simply Vegan Baking from GBBO contestant Freya Cox. There are SO many recipes I want to try from this book. It is definetly one I will have to permanently add to my collection.
Freya's recipe was for blueberry muffins, but my family aren't fans of blueberries so I swapped them out for our favourite raspberries. I was very impressed with the texture of these muffins as they were not stodgy at all. These are great for lunches or a quick treat for breakfast. I do find they are best enjoyed the day of baking because the fruit causes it to get more soggy which I don't find enjoyable.
I got 9 muffins out of this recipe, by VERY generously filling my muffin cups.
Ingredients
240ml soy milk (slightly warm)
1 tsp apple cider vinegar
250g all purpose flour
150g granulated sugar
2 tsp baking powder
1/2 tsp salt
80ml neutral oil
70g vegan yogurt (I used vegan vanilla coconut yogurt)
1 tbsp vanilla
150g berries
Instructions
- Preheat oven to 425 and line a muffin tin with liners.
- Slightly warm up the soy milk in the microwave for 30 seconds and then add the apple cider vinegar. Mix and set aside.
- In a large bowl weigh the flour, sugar, baking powder and salt. Whisk together to combine well.
- Sprinkle the berries with a spoonful of the dry mixture. This will prevent the berries from sinking to the bottom.
- Once the soy milk has curdled, add the oil, yogurt and vanilla.
- Gently mix the wet ingredients into the dry. I like to leave it a bit streaky because the berries still need to be mixed in.
- Add the berries and fold in gently until just combined.
- Use a large cookie scoop and divide the batter evenly between 9-10 cups for large muffins, or 12 for medium/small muffins.
- Bake in preheated oven for 5 minutes and then lower the temperature to 375 and bake for another 15 minutes or so. Adjust time depending on size of muffins. Muffins should be lightly golden and a toothpick inserted in the center comes out clean. Test a couple times to be sure as it can be tricky to tell with the berries.
- Once baked allow to cool in muffin tin for 5 minutes and then remove to cooling rack. If you used silicone muffin liners I reccomend removing them to prevent the muffin from getting soggy.