Raspberries and nuts make a sweet breakfast treat.
Yield: 12 muffins
Time: 30 minutes
Tools
- small bowl
- whisk
- 12-cup muffin pan
- large bowl
- wooden spoon
- medium bowl
- toothpick
Ingredients
- 1 c milk
- 1 t lemon juice
- 1 c white flour
- 1 c wheat flour
- 1 T baking powder
- dash salt
- ¼-½ c sugar*
- ¼ c vegan butter or refined coconut oil, melted
- 2 T mild vegetable or grapeseed oil
- 1 t vanilla
- 1 c fresh or frozen raspberries
- ½ c pecans or walnuts, roughly chopped and lightly toasted
Directions
Whisk together milk and lemon in the small bowl, and set aside.
Preheat oven to 375. Oil the muffin pan and set aside.
Combine flours, baking powder, and salt in the large bowl.
Whisk together sugar, melted butter, oil, and vanilla in the medium bowl. Stir in the milk
Add the wet ingredients to the dry, and mix until just combined. Fold in raspberries and nuts.
Fill each muffin tin about 2/3 full and bake for 20-25 minutes, until golden and toothpick inserted in center comes out clean.
Notes
* How much sugar to add depends on you. If you want a "healthy" tasting muffin, use a quarter cup of sugar. For a sweet muffin, use half a cup.
This is a great, basic recipe for any kind of berry muffin – just replace raspberries with blackberries, blueberries, or whatever else you like.
Help
Abbreviations | Conversions | Cooking tips
