This muffins are my mum’s favorites. This muffins are fluffy and fruity. I love prepareing pastries with seasonal fruit and as it’s summer, berries are just perfect. This recipe is from ‘A Vegan Kitchen’, again (;. I can’t help myself, I just love her recipes! I used whole spelt flour but you can use any other flour too, I just prefer any kinds of whole grain flour because of its taste. This muffins are not only for dessert, you can enjoy them for breakfast as well. My cousin stayed at our place for 1 day before going to his sports camp so it was a good thing that I had something ready to serve for tea. Just like me he really is into sports and healthy nutrition so he really enjoyed this muffins and asked so many questions about the ingredients. I could talk about healthy food, sports and stuff for hours! I used peanut oil instead of rice bran oil. I actually don’t really like the taste of peanut oil in my main dishes but for sweets I like it’s taste. I removed them too early from the oven, and so replaced them and baked them for a little longer. Obviously it was a little too long because I burned them a tiny bit as you might see in the pictures. But just a little bit and so they tasted good anyways. (:
112g extremely finely grated apple (peel first)
1 tablespoon peanut oil
1 1/2 teaspoons baking powder
1 tablespoon lemon rind
280g brown sugar
2 tablespoons white vinegar + 2 teaspoons baking soda
2 teaspoons vanilla extract
120ml almond milk
as many frozen raspberries as you prefer
Peel and grate the apple and place in a small bowl. Add sugar and vanilla and stir.
In a separate bowl, add the vinegar and baking soda. Once combined add into the apple/sugar/vanilla mix
In a large bowl mix together the flour, baking powder, and lemon rind. Pour in wet ingredients and stir until combined.
Fold in the almond milk and the berries (stop mixing as soon as the mixture is combined).
Spoon mix in to cupcake liners and bake on 180C for 12-15 minutes or until cake tester comes out clean.
Nadja & Noemi (: