Many warm summer afternoons when I’m tired and thirsty after work, I frequently purchase my fav after work snack at the market: a punnet of fresh raspberries. For me, little surpasses the taste of these red ruby jewels. To celebrate raspberry season in the northern hemisphere, I’ve created a quick 20-minute bake vegan raspberry and white chocolate muffin recipe that’s perfect for weekend summer breakfasts. The classic combination of raspberries and white chocolate, taste delicious in muffins when lemon zest is added. I’ve suggested using frozen raspberries in the muffins to prevent broken berries while mixing, so these scrumptious muffins can also be made year round. The recipe includes a gluten free flour option whose texture is much denser (and takes twice as long to bake) than spelt flour muffins that are light and fluffy if eaten when cool.
· Raspberries are a delicious fruit rich in vitamin C, antioxidants and dietary fibre. Delicious raspberries are low in calories and fats, 100 grams of berries hold just 52 calories, but provide 6.2 grams of fibre. The antioxidants in raspberries slow the aging process by neutralising free radicals in the body.
VEGAN RASPBERRY & WHITE CHOCOLATE MUFFINS
Makes 12 muffins
V, GF, SF, DF
2 cups spelt flour / 1½ cups brown rice flour & ½ cup almond meal for GF
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 lemons, zest
¾ cup coconut sugar
1 cup almond milk
1/3 cup coconut oil, melted
1 ½ teaspoons vanilla essence
1 tablespoon apple cider vinegar
1½ cups frozen raspberries
¾ cup vegan white chocolate buttons/chips
125 grams fresh raspberries
Cashew icing (see below)
Preheat the oven to 180’C (350’F/Gas 4). Lightly grease the muffin trays or add liners. Add flour, baking powder and soda, salt and zest in a bowl and mix well. In another bowl, add sugar, milk, coconut oil, vanilla essence and white chocolate buttons/chips and mix well. Add the dry ingredients and stir until combined without over stirring. Gently fold in the apple cider vinegar, then the frozen raspberries. Pour the mixture into the muffin tray to about 2/3rds full in each cup. Top the muffins with fresh raspberries or leave for cashew icing. If using spelt flour, bake for 20 minutes, then check with a skewer that it comes out clean. If using coconut flour and almond meal, bake for 30-35 minutes. Allow the muffins to cool in the tray for at least 5 minutes then turn out onto a wire rack to cool. If icing, when cool, pipe the muffins with cashew icing.
1 cup raw cashews, soaked at least 2 hours
2 tablespoons coconut oil, melted
2 tablespoons rice malt syrup
1 teaspoon vanilla
1 teaspoon lemon juice
¼ teaspoon salt
water if needed
blueberries for lilac colouring / raspberries for pink colouring
Add all ingredients to the blender except water and blend until smooth and creamy, adding water if needed. Pour into a bowl and chill for several hours or until the mixture is thick. Spoon the mixture in the piping bag, and pipe onto the muffins into a swirl. Use immediately.