These muffins are fluffy and totally vegan! They pack all the power of Apple State Vinegar, plus the delicious, bright notes of raspberries (though you can sub any berry of your choice, of course!
Category
Food
Servings
12
These vegan muffins get fluffy and delicious thanks to the addition of Apple State Vinegar. They can pull double-duty as breakfast and dessert!
Ingredients
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2 cups All purpose flour
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1 1/2 tsp Baking soda
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1/2 tsp Salt
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3/4 cup Brown sugar
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1/4 cup Sugar
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1 cup Non-dairy milk (we used oat!)
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1/3 cup Sunflower or canola oil
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1 tsp Vanilla extract
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1 Tbsp Apple State Vinegar
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1 1/2 cups Fresh or frozen raspberries
Directions
Preheat the oven to 375’F. Lightly grease a muffin tin or use liners.
In a medium bowl, combine together flour, baking soda and salt.
In a large bowl, combine the sugar, milk, oil, vanilla, and vinegar. Mix well.
Add the dry ingredients to the wet ingredients, stir until just combined. Don't over stir.
Gently fold in the berries using a rubber spatula.
Fill the muffin tins about 2/3rds full.
Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.
Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.
Recipe Note
Makes 12 muffins.