Lemon Raspberry Muffins
These are the best muffins I’ve ever made… vegan or not. They’re moist beyond belief and I promise you they’ll be gobbled up before you can get another dozen in the oven.
When I posted this recipe on Facebook a friend asked about the apple cider vinegar and what role it plays in the recipe. The vinegar does what eggs would normally do. It makes the muffins moist and fluffy and I think it does a better job than eggs actually. Don’t be alarmed by the smell of the vinegar when you pour it in. The flavor bakes out completely. You can also use white vinegar and it’s a 1-to-1 ratio.
Preheat to 375. Lightly grease a muffin tin. In medium bowl, combine 2 cups all-purpose flour, 1.5 tsp baking soda, 1/2 tsp salt, and zest from two lemons. Mix well.
In another large bowl, combine 1 cup sugar, 1 cup rice milk, 1/3 cup canola oil, 1 tbsp apple cider vinegar. Mix well. Combine wet and dry ingredients and then fold in raspberries (about 1.5 cups fresh or frozen). Fill muffin tins about 2/3 full and bake for 22 minutes.
Yes, 22 minutes. Or at least that’s what seems to be the perfect timing for my oven. Set yours for 20 and then check them. A toothpick should come out clean and they should be slightly golden on top.