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We all need a handy, quick and easy muffin recipe. This recipe has a sweet vanilla muffin base and includes raspberries and white chocolate, a flavor combination that all our children love. The recipe is easy for small hands to help with and straightforward enough for older children to make themselves. These are particularly popular with the children as the muffin is delicious, light and still slightly sticky when baked. Reprinted with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti, Page Street Publishing Co. 2021. Photo credit: Claire Swift
Raspberry and White Chocolate Muffins [Vegan]
Serves
12
Cooking Time
35
Ingredients You Need for Raspberry and White Chocolate Muffins [Vegan]
- 2 cups (250 g) all-purpose flour (use gluten-free flour if needed and add teaspoon xanthan gum)
- 2 1/2 teaspoon (11 g) baking powder
- 1 cup (200 g) golden superfine caster sugar
- 1/2 cup (130 ml) sunflower oil or other neutral oil
- 3/4 cup (180 ml) unsweetened plant-based milk
- 2 teaspoons (10 ml) vanilla extract
- 1 1/4 cups (150 g) fresh or frozen raspberries
- 7 oz (200 g) vegan white chocolate chips or chopped chocolate
How to Prepare Raspberry and White Chocolate Muffins [Vegan]
- Preheat the oven to 400°F/200°C (180°C convection) and line a muffin tin with 12 muffin papers.
- In a large bowl, mix together the flour, baking powder and sugar.
- In a separate bowl, whisk together the sunflower oil, plant-based milk and vanilla extract.
- Tip the frozen raspberries and white chocolate into the flour mix and stir through. Make a well in the center of the dry mix, pour in the wet ingredients, and fold together. Be careful not to overmix; it’s okay if there are a few small floury lumps.
- Spoon the mix evenly between the muffin papers, filling to three-quarters full. Place the muffin tin into the center of the oven and bake for 35 minutes, until golden brown. For an even coloring, bake the muffins for 20 minutes and then rotate the tin for the final 15 minutes. Check if the muffins are fully cooked by inserting a toothpick or skewer; it will come out clean when ready.
- Remove the muffin tin from the oven and place on a cooling rack for 15 minutes. Then remove the muffins onto the rack to cool fully.
- Store in an airtight container for up to 3 days.
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About The Author
Claire Swift and Sarah Biagetti
See My Recipes The Plant-Based Family Cookbook is the perfect solution to those picky eaters and vegan diet skeptics everywhere. This book features incredibly flavorful and nourishing options that will help the whole family make healthier choices together.
Each recipe is as nutritive as it is indulgent: readers will be won over by scrumptious breakfasts, as well as tempting snacks, decadent desserts and delightful weeknight meals. Parents will find plenty of enticing lunchbox options for the little ones like Crispy Tofu Nuggets with Sweet Potato Fries or Satay Dippers. The adults can entertain friends with restaurant-inspired meals and tantalizing appetizers like Filled Crispy Pancakes and Eggplant Bao Buns; and when the weekends finally roll around, families can gather around mouthwatering brunches and comforting desserts like Apple Waffles or Lemon Cheesecake with Blueberry Compote.
What’s more, Claire and Sarah feature recipes that can be made ahead in batches and frozen, so that they’re ready to eat whenever it suits everyone’s busy schedule―no more sacrificing tasty, healthy options during hectic weekdays!
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