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Categories:
flour flour baking powder ground nutmeg salt soymilk brown rice malt syrup vegetable oil vanilla extract fresh raspberries
Viewed: 28 - Published at: 2 years agoIngredients
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1 Tbs. baking powder
- 2 tsp. grated orange peel
- 1/2 tsp. ground nutmeg or mace
- 1/4 tsp. salt
- 23 cup soymilk
- 1/2 cup brown rice malt syrup or pure maple syrup
- 1/4 cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup fresh raspberries
Method
- Preheat oven to 350F.
- Fill 8 to 10 standard muffin cups with paper liners or coat with vegetable cooking spray.
- In large bowl, stir together both flours, baking powder, orange peel, nutmeg and salt.
- In medium bowl, whisk together soymilk, syrup, oil and vanilla until combined.
- Add soymilk mixture to flour mixture and stir with wooden spoon just to moisten ingredients; do not overmix or muffins will be tough.
- Gently fold in most of raspberries; reserve a few berries to sprinkle on top.
- Spoon batter into prepared muffin cups, filling almost to rim.
- Sprinkle with reserved berries.
- Fill any empty muffin cups halfway with water (this creates steam for moister muffins and also helps prevent pan from warping).
- Bake until muffin tops are just firm and golden brown, 20 to 25 minutes.
- Let cool in cups 5 minutes, then transfer to wire rack to cool completely.
