Wednesday, December 28, 2011
Vegan Raspberry Lemon Cornmeal Mini Muffins
Since my friend asked for lemon raspberry cake for her birthday I have been thinking about the flavour combo. I found a recipe for raspberry cornmeal muffins that I thought I would adapt. Plus who doesn't love mini muffins? I know I can't resist.
Lemon Raspberry Cornmeal Mini Muffins
1 And 1/2 Cups All Purpose Flour
3/4 Cup Cornmeal
3/4 Cup Sugar
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
Lemon Zest From One lemon
1 Cup Almond Milk
1/4 cup Lemon Juice
1/4 Cup Oil
1 Teaspoon Vanilla Extract
Fresh or frozen raspberries
Preheat oven to 400F. Grease or line a 2 mini muffin tins with paper liners.
In a large bowl combine together the dry ingredients including the lemon zest.
In another bowl whisk together the milk, oil and vanilla extract.
Gently fold in the wet ingredients into the dry mixture. Then add lemon juice.
Do not over mix the batter.
Spoon the batter into the prepared muffin tins, about 2/3rds full. Top each mini muffin with a raspberry.
Bake for 8 - 10 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Transfer to a wire rack and let it cool for at least 5 minutes before removing from the pan.