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
Vegan Raspberry Pecan 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
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!
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