Raspberry Ripple Muffins
These raspberry ripple muffins are the perfect easy vegan treat that I am sure you will love. They are sweet. soft and full of raspberries. The cake is flavoured with vanilla and the raspberry ripple is just perfect.
Ingredients
- 200 g Plain white flour all-purpose
- ½ tablespoon Apple cider vinegar
- 150 g Caster sugar
- 160 ml Almond milk unsweetened
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- 90 ml Vegetable oil
- 125 g Fresh raspberries
- 1 teaspoon Vanilla extract
Instructions
- Pre-heat your oven to 180°C/ 356°F. Prepare 9 muffin cases. Place them into a cupcake baking tray ready for baking.
- Whisk the milk and apple cider vinegar in a bowl briefly. This will curdle. After this, add your oil, sugar and vanilla extract. Combine. In a separate bowl, sieve the flour, baking powder, soda + salt and combine. Spoon your dry ingredients into your milk mixture, whisking as you go.
- Add ¾ fresh raspberries to the cake batter and combine. Then, evenly distribute the muffin batter between your muffin cases. I placed the muffin cases in a muffin tray for extra stability. After this, place the remaining ¼ raspberries in a bowl and heat them through. I used the microwave (20 seconds) for this. It will create a raspberry coulis texture.
- Evenly distribute the heated raspberries across the top of the batter. Use a olive stick to swirl this around, creating a nice pattern.
- Bake the muffins for 20 minutes. Then remove and leave them to cool
- I hope you love them. Let me know how you get on!
Tried this recipe?Let us know how it was!