I like to make a treat for breakfast on the weekends. Some weekends it is scones, waffles or even muffins. This muffin recipe is a simple and favorite one. I've taken an older plain muffin recipe and just adapted it for vegan and added the berries. While I used frozen blueberries and raspberries this time it is also good with strawberries and chopped banana.
GLUTEN FREE OPTION: For gluten free substitute a GF flour mix such as Bob's Red Mill and add 1 tsp of xanthan gum.
DOUBLE BERRY MUFFINS
1-1/2 cups Flour
1/2 cup Sugar (I use raw sugar)
2 tsp non-aluminium Baking Powder
3/4 cup unsweetened Soy Milk (or other non-dairy milk)
1/4 cup Oil
1 tsp Vanilla
1/2 cup Frozen Blueberries
1/2 cup Frozen Raspberries
Powdered Sugar for dusting
1. Preheat oven to 400˚F (205˚C) and grease a large muffin tin. I use a six-muffin Texas size muffin tin and this makes five that size.
2. Combine flour, sugar, salt, baking powder, and a dash of cinnamon in large mixing bowl.
3. In separate small bowl or glass measuring cup combine oil, soy milk, and vanilla.
4. Add the berries to the dry flour mixture and stir to coat.
5. Stir the milk mixture into the dry just to combine.
6. Fill muffin tins and bake in 400˚ oven for 25-30 minutes.
I didn't fill the muffin tins too full, but you can top them up a bit and make 4 taller muffins instead.
7. Remove from tins and cool on wire rack. Sprinkle with powdered sugar if desired.
- Bon Appetit
" A book reads the better which is our own, and has been so long known to us, that we know the topography of its blots, and dog's ears, and can trace the dirt in it to having read it at tea with buttered muffins." - Charles Lamb, Essays of Elia