Food is such an interesting thing. Different recipes for similar foods in different countries. I have always been a lover of food, and it shows now more than ever in my interest in the history and origins of different ingredients and recipes. Muffins seem to be such a common staple in most North American households. Right up there with a bowl of cereal. But do you know the muffin’s origins? Let’s talk about it AND a recipe for Vegan Raspberry Muffin.
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Because muffins are a batter rather than dough. They are considered quick bread. Quick bread isn’t found until the late 18th century. Because they used a leavener rather than yeast. The most interesting part of the muffins history is that bethey used pearlash for baking powder was readily available, Pearlash is a refined form of potash, and it produces carbon dioxide gas in the dough.
Now that those interesting factoids are entered into your brain. You don’t have to worry about using potash or pearlash because baking powder and baking soda are readily available and easy to find and afford these days.
These raspberry muffins are full of delicious berry goodness and can use fresh or frozen berries. Therefore., being able to be made at any time of the year.
Vegan Raspberry Muffins Made Easy
Ingredients
- 1C Sugar
- 2 Flax Eggs
- 2/3C veg/canola Oil
- 2/3C Milk (I use Soy)
- 2TSP Vanilla
- 2 1/2C AP Flour
- 1/2TSP Salt
- 2TSP Baking Powder
- 1C Frozen Raspberries
Instructions
- Preheat oven to 375
- Combine sugar, flour, baking powder, and salt thoroughly
- Add in the milk, oil, flax egg, vanilla (mix thoroughly, but don’t over mix)
- Stir in the raspberries quickly so they don’t streak the batter
- Place your liners in your muffin tray and fill to just below the rim of the liner
- Sprinkle some sugar on top and then place in the preheated oven
- Bake for 30 mins checking halfway through
- Remove and check to make sure they are done. Then let cool.
A few notes on this recipe:
- The sugar coated topping is absolutely optional. It just adds a little extra sweetness and texture to the muffin top
- Adding chocolate chunks or chips are a great option. Just cut it down to half a cup of raspberries and about a half a cup max of chocolate so it doesn’t over power the muffin.
If you’re looking for more vegan Breakfast recipes, we’ve got you covered:
Tag me on Instagram @thediscountvegan and hashtag #thediscountvegan or #thediscountveganrecipes if you recreate these (recipe name) I can’t wait to see your photos!