TanteMonika's Raspberry Cornmeal Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 152.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 289.2 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 3.4 g
- Protein: 2.3 g
View full nutritional breakdown of TanteMonika's Raspberry Cornmeal Muffins calories by ingredient
Introduction
Fat free, vegan and incredibly tasty! Try these Fat free, vegan and incredibly tasty! Try theseNumber of Servings: 12
Ingredients
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1 And 1/2 Cups All Purpose Flour
3/4 Cup Cornmeal
3/4 Cup Agave syrup
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Orange Zest From One Orange
1 Cup Raspberries, Fresh (Can Use Frozen Too)
1 And 1/4 Cups Almond Milk
1 Tablespoon Apple Cider Vinegar
1/4 Apple Sauce
1 Teaspoon Vanilla Extract
Directions
Preheat oven to 400F for 15 minutes. Grease or line a 12-cup muffin tin with paper liners.
Mix together the almond milk and vinegar; set aside for a couple of minutes until it curdles.
In a large bowl combine together the dry ingredients including the orange zest.
Take 2 tablespoons of this mixture and combine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.
In another bowl whisk together the curdled milk mixture, apple sauce, agave syrup and vanilla extract.
Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.
Spoon the batter into the prepared muffin tins, about 2/3rds full. I got only 11 muffins for the above measurement.
Bake for about 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Transfer to a wire rack and let it cool for at least 5 minutes before removing from pan.
Serving Size: Makes 11 - 12 regular size muffins
Mix together the almond milk and vinegar; set aside for a couple of minutes until it curdles.
In a large bowl combine together the dry ingredients including the orange zest.
Take 2 tablespoons of this mixture and combine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.
In another bowl whisk together the curdled milk mixture, apple sauce, agave syrup and vanilla extract.
Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.
Spoon the batter into the prepared muffin tins, about 2/3rds full. I got only 11 muffins for the above measurement.
Bake for about 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Transfer to a wire rack and let it cool for at least 5 minutes before removing from pan.
Serving Size: Makes 11 - 12 regular size muffins