Vegan Cornmeal Raspberry Muffins: Happy Deepavali dear friends. Hope you are all having a good time. I managed to make a couple of sweets and snacks this time more than I used to make earlier, because my eldest son has started showing interest in Indian food after our recent trip to Chennai.
I haven't started baking anything since I came back from India, which is exactly a month now. I was planning to bake a cake for my husband's birthday but couldn't do it with preparations for Deepavali and my youngest was down with ear infection etc. Hopefully I can start it from next month onwards. So until then here is Vegan Cornmeal Raspberry Muffins recipe which I had tried a couple of months back.
If you tried this Vegan Cornmeal Raspberry Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Cornmeal Raspberry Muffins
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.
My 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
Nutrition
Ruth says
I want to make these now - but I only have soy, coconut or macadamia. Do you think the macadamia milk will work?
Madhuram says
Yes, any milk should be fine.
Alice Leong says
Can replace almond flour instead of all purposes flour for the cornmeal raspberry muffins?
Madhuram says
Then it would become gluten-free and gluten-free and vegan is quite tricky. I don't think it will rise enough.
erica dewitt says
Was wondering if i could use corn flour instead of cornmeal?
Madhuram says
No it won't work.
Selena says
What is the calorie count for one muffin?
Madhuram says
I don't have the information. Sorry Selena.
Laura M. says
Hi there, I have frozen raspberries, how should I proceed? Thanks!
Madhuram says
Just use it like fresh raspberries Laura, don't need to thaw.