vegan raspberry muffins2

A few words about these muffins before I begin.

1) My daughter requested raspberries, which were only available frozen this time of year, meh results – while the flavour was good, they bled purple juice throughout the muffins. I don’t like the purple streaks.

2) Both kids are annoyed with me for using pecans in the muffins. They go to a “No-Nut” school and so can’t take these with them for their lunches.

“But you like pecans”

I think my daughter just rolled her eyes at me.

This is the first time I have used tofu in a muffin recipe.  I was disappointed at first, I thought the muffins tasted a bit tofu-like when they were still warm and fresh out the oven. You know, there are not too many silken tofu recipes I have been happy with. I just can’t get over the tofu taste.

Still warm, these were too moist. Fresh out of the oven is my favourite time to eat muffins.  But I didn’t like these.  My husband made a face. This is my biggest fear about vegan baking. I just want them to taste good – and sometimes they don’t.

Regardless, the next day was different. This not too sweet muffin tasted much better the next day.  The tofu taste went away and they firmed up a bit. Actually they are quite good. I nice snaking muffin, perfect for packing in lunches – if you go to a “Open-Nuts” school, I guess. Otherwise, you will have to eat them at home.

Vegan Raspberry Pecan Muffins

Servings: 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 3/4 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 cup pecans
  • 8 ounces of soft silken tofu not quite the whole block
  • 2/3 cup unsweetened soy milk
  • 2/3 cup of maple syrup
  • 1/3 cup canola oil
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 cup fresh raspberries or frozen, very slightly thawed

Instructions

  • Preheat oven to 350 and prepare muffin tin with paper liners.
  • Combine dry ingredients – flour through pecans – stir with a whisk.
  • In a food processor combine remaining ingredients, except raspberries – tofu through vanilla. Blend well until creamy and smooth.
  • Add wet ingredients to dry and fold gently to just combine. Gently fold in raspberries. Spoon into prepared muffin cups, bake for 25-30 minutes. Remove from oven and allow to cool in muffin tin 10 minutes before removing from pan.

Notes

from Vegan Family Meals by Ann Gentry