Vegan Recipe - Berry Muffins
- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Servings : 6 muffins
Ellen says, “These quick and easy muffins are bursting with berries. They can be enjoyed for breakfast or as an afternoon snack with a cup of tea or coffee.” From Vegan for One by Ellen Jaffe Jones. Used with permission Book Publishing Company.
For a variation, replace the berries with ½ cup chopped fresh fruit, ¼ cup dried fruit, ½ cup coarsely chopped nuts, or ½ cup vegan chocolate chips, or any combination of these.
Chef’s note: Stored in an airtight container, the extra muffins will keep for 3 days at room temperature or 2 months in the freezer.
1 cup plus 2 tablespoons unbleached all-purpose flour or whole wheat pastry flour
2 tablespoons unbleached cane sugar 2¼ teaspoons baking powder
1/4 teaspoon sea salt
2/3 cup plain nondairy milk
2 1/2 tablespoons sunflower oil or other oil
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen berries (such as blueberries, blackberries, cranberries, or raspberries)
1. Preheat the oven to 400 degrees F. Line six cups of a standard muffin tin with paper or silicone liners, or lightly oil or mist the cups with cooking spray.
2. Put the flour, sugar, baking powder, and salt in a medium bowl and whisk to combine.
3. Add the milk, oil, and vanilla extract and whisk to combine. Gently stir in the berries.
4. Fill the prepared muffin cups three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
5. Let cool in the pan for 5 minutes, then transfer the muffins to a rack. Serve warm or at room temperature.