Скачать или смотреть Vegan Lemon Raspberry Muffins | Quarantine Baking

Here is the recipe for the fluffiest, lightly-sweet vegan lemon raspberry muffins. They are perfect for a morning breakfast, afternoon treat, or evening dessert. The full recipe can be found below or on our blog!

Ingredients:
-1 cup unbleached all-purpose flour
-1 cup whole wheat flour
-2/3 cup white or cane sugar
-2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-3/4 cup non-dairy milk
-1/2 cup lemon juice (can make it 2/3-3/4 cup if you want a stronger lemon flavour)
-1/3 cup vegetable oil (melted coconut oil could work as well)
-1/2 cup unsweetened applesauce
-1 & 1/2 tsp lemon zest (can add more if desired)
-1 & 1/4-1/2 cup frozen raspberries (could also use fresh)

1. Preheat the oven to 350 F.
2. Grease the muffin tins with coconut oil or pam spray.
3. Combine the flours, sugar, baking powder, baking soda and salt in a large bowl. Whisk together to combine.
4. In a separate bowl, add the non-dairy milk and lemon juice and whisk it together. Let the mixture "curdle" for 2 minutes.
5. Add the oil, applesauce, and lemon zest to the milk mixture. Whisk it all together.
6. Add the wet mixture to the dry, whisk it together gently until it is a thicker batter. Do not over-mix.
7. Add the raspberries and fold them gently into the batter.
8. Pour the batter evenly between the muffin tins, about 3/4 full in each.
9. Place them in the oven for 23-25 minutes, until a toothpick comes out clean and the sides are golden brown.
10. When cooked, allow the muffins to cool in the tray for 5 to 10 minutes. Trace a knife along the muffins to remove them easily from the pan. Serve them warm or let them cool on a cooling rack for another 10 minutes.
Store in a sealed container, they keep the best in the fridge. These are best when eaten within 3 days of baking.


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