Friday, July 8, 2016

Summer Berry Vegan Muffins

The weather here has been cool and rainy, so I decided to seize the moment and do some baking before July heats up. These vegan muffins are on the light and sweet side, not like a dense bran or banana muffin and not as healthy either. But there is always time for healthy muffins later; while the summer berries are in season, make a batch of these!

Summer Berry Vegan Muffins
Makes a dozen regular or six giant muffins

1 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cups sugar
1 cup nondairy milk
1/3 cup canola or sunflower oil
1 Tbsp apple cider vinegar
1 tsp vanilla extract
1 1/2 cups raspberries, blueberries, and blackberries

Preheat oven to 400 degrees Fahrenheit and line muffin pan with paper liners.

In a large bowl, mix together the flours, baking powder, baking soda, salt and sugar. In a separate bowl, combine the wet ingredients (but not the berries yet). Gently stir the wet mixture into the dry until just combined. Fold in the berries so that they are evenly distributed in the batter.

Pour the batter into the muffin liners, about 3/4 full. I like my muffins to have a pretty big top, so I over filled mine and ended up with 11 instead of 12 muffins and they worked out just fine. Bake for 20 minutes until golden brown for regular sized muffins or for about 26 minutes for six giant muffins.

When the muffins are done baking, let them cool in the tin for a while. Since they are packed with juicy berries, they tend to stick to the paper liner if you dig in while they are still hot. On the other hand, warm muffins straight out of the oven are pretty great so if you don't care how they look, go ahead and wolf them down as soon as you want!

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