Vegan Cornmeal Raspberry Muffins
Bake these moist and crunchy vegan cornmeal raspberry muffins—a delightful twist on traditional muffins. Fine yellow cornmeal adds a pleasant texture, while fresh raspberries and orange zest provide a burst of flavor. This easy, eggless recipe is perfect for welcoming summer or any time you crave a fruity treat.
Ingredients
- 1 And ½ cups All Purpose Flour
- ¾ cup Cornmeal
- ¾ cup Sugar
- 3 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 teaspoon Orange Zest from 1 orange
- 1 cup Raspberries Fresh, can use frozen too
- 1 and ¼ cups Almond Milk
- 1 tablespoon Apple Cider Vinegar
- ¼ cup Oil
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 400F/200C for 15 minutes. Grease or line a 12-cup muffin tin with paper liners.
- Mix together the almond milk and vinegar; set aside for a couple of minutes until it curdles.
- In a large bowl combine together the dry ingredients including the orange zest. Take 2 tablespoons of this mixture and
- combine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.
- In another bowl whisk together the curdled milk mixture, oil and vanilla extract.
- Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.
- Spoon the batter into the prepared muffin tins, about ⅔rds full. I got only 11 muffins for the above measurement.
- Sprinkle some sugar on top of the muffins. Bake for about 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Transfer to a wire rack and let it cool for at least 5 minutes before removing from the pan.
Notes
- If using frozen berries, do not thaw it.
- Instead of sprinkling granulated sugar on top of the muffins, using turbinado sugar would give it a much nicer look.
Taste & Texture
These muffins had a very nice texture from the cornmeal. The quantity of sugar mentioned in the original recipe is ½, which is what I used and felt that it could use some more sugar. That's why I have increased the quantity to ¾th cup in the recipe.
Nutrition
Serving: 1 Muffin | Calories: 213kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 306mg | Potassium: 72mg | Fiber: 2g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 1mg
