We all need a convenient, quick and easy muffin recipe. This recipe has a sweet vanilla muffin base and includes raspberries and white chocolate, a flavor combination that all of our kids love. The recipe is easy for little hands to make and simple enough for older children to make on their own. These are particularly popular with children because the muffin is delicious, light and still slightly sticky when cooked.
Reproduced with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti, Page Street Publishing Co. 2021. Photo credit: Claire Swift
Raspberry and white chocolate muffins [Vegan]
Ingredients
- 2 cups (250 g) all-purpose flour (use gluten-free flour if needed and add a teaspoon of xanthan gum)
- 2 1/2 teaspoons (11 g) baking powder
- 1 cup (200 g) extra fine golden caster sugar
- 1/2 cup (130 ml) sunflower oil or other neutral oil
- 3/4 cup (180 ml) unsweetened plant-based milk
- 2 teaspoons (10ml) vanilla extract
- 1 1/4 cups (150 g) fresh or frozen raspberries
- 7 oz (200 g) vegan white chocolate chips or chopped chocolate
Advertising
Preperation
- Preheat the oven to 400°F/200°C (180°C convection) and line a muffin pan with 12 muffin papers.
- In a large bowl, combine flour, baking powder and sugar.
- In a separate bowl, whisk together the sunflower oil, vegetable milk and vanilla extract.
- Pour the frozen raspberries and white chocolate into the flour mixture and mix. Make a well in the center of the dry mixture, pour in the wet ingredients and mix. Be careful not to overmix; it’s okay if there are a few small floury bits.
- Divide the mixture evenly among the muffin papers, filling them three-quarters full. Place the muffin tin in the center of the oven and bake for 35 minutes, until golden brown. For even browning, bake the muffins for 20 minutes then rotate the pan for the last 15 minutes. Check if the muffins are cooked through by inserting a toothpick or skewer; it will come out clean when ready.
- Take the muffin tin out of the oven and place it on a cooling rack for 15 minutes. Then remove the muffins to the wire rack to cool completely.
- Store in an airtight container for up to 3 days.
Advertising
Comments are closed.