Vegan Cornmeal Raspberry Muffins *

 

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vegan-cornmeal-muffins2

This is a tasty raspberry muffin recipe that adds the flavor of cornmeal to the mix!  It’s yummy and has that cornmeal crunch!  I used a mixture of fresh raspberries and frozen, but you could do all fresh or all frozen too!  It’s okay to mash the fresh raspberries a little if you want a more unified flavor.  I sprinkled the tops with Turbinado sugar.  A+!

——PLEASE MAKE SURE YOU TOLERATE RASPBERRIES BEFORE MAKING THIS. THEY ARE ON THE ‘TRY IT’ LIST.  MY ADVICE WOULD BE TO TRY JUST A FEW (MAYBE 3-5) WITHOUT OTHER IRRITATING FOODS AND SEE HOW YOU HANDLE IT. 

INGREDIENTS:

  • 1 And 1/2 Cups All Purpose Flour
  • 3/4 Cup Cornmeal
  • 3/4 Cup Sugar
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Cup fresh raspberries (Can Use Frozen too, but no not thaw them!)
  • 1 And 1/4 Cups Almond Milk, or regular milk 
  • 1/4 Cup vegetable oil
  • 1 Teaspoon Vanilla Extract
  • Turbinado sugar, or brown sugar to coat the tops before baking

NOTES:

**This recipe originally had orange zest, apple cider vinegar, but they had to removed to be IC safe. See how you handle vanilla extract, for me it’s irritating. If irritating to you, omit it.

If tolerated, vanilla almond milk works well in this recipe!  

 

DIRECTIONS:
  1. Preheat oven to 400F for 15 minutes. Grease or line a 12-cup muffin tin with paper liners.
  2. In a large bowl combine together the dry ingredients. Take 2 tablespoons of this mixture and
  3. combine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.
  4. In another bowl whisk together the milk, oil, and vanilla extract.
  5. Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.
  6. Spoon the batter into the prepared muffin tins, about 2/3rds full. I got only 11 muffins for the above measurement.
  7. Sprinkle some Turbinado or brown sugar on top of the muffins.
  8. Bake for about 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  9. Transfer to a wire rack and let it cool for at least 5 minutes before removing from the pan.
TASTE:
  1. These muffins had a very nice texture from the cornmeal. The quantity of sugar mentioned in the original recipe is 1/2, which is what I used and felt that it could use some more sugar. That’s why I have increased the quantity to 3/4th cup in the recipe.
NOTES:
  1. If using frozen berries, do not thaw it.
  2. Instead of sprinkling granulated sugar on top of the muffins, using turbinado sugar would give it a much nicer look.

 

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