Did you see and read about my last batch of mini Vegan Raspberry Coconut Muffins and how deliciously easy they were to make? If you did, than you'll know how much I adore theses perfect little bites! So much so, that I just had to make another dozen.
This time, I added a dollop of mixed berry jam to the batter along with some mashed up raspberries from the garden. Frozen works well too, just make sure to adjust the amount of liquid in the recipe as the fruit will emit extra juices when they thaw.
I added a sprinkling of raw sugar on top for some crunch and I've gotta say, these were better than the last batch. I added a little more baking soda to the dry mix, thus making them bake up with a more even and golden brown colour. I've adjusted the recipe in my last muffin post to reflect this change. :)
Since the recipe I posted is so versatile, instead of adding coconut extract as I did last time, I added lemon extract! Just half a teaspoon. As a result, I think it made the muffins taste a lot like the kind from the bakery. The lemon wasn't overwhelming, but I think that it added a flavour accent that complimented the berries. Try it!.
Here's the recipe I used this time around! Makes a dozen minis.
- ¾ cup all-purpose flour
- 5 tablespoons white sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- 5 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract
- 1 egg replacer
- ⅓ cup milk alternative + 1 teaspoon vinegar
- ¼ cup fresh raspberries
- 3 tablespoons of mixed berry jam
- Raw sugar for topping
- Preheat oven at 375F convection or 400F non-convection with the oven rack on the second lowest postilion.
- Mix all the dry ingredients in a bowl and in a other bowl, all the wet ingredients (except the berries and jam)
- Pour wet into dry and fold until half way mixed
- Pour in the berries and jam mixture and continue to fold until everything is combined. Lumps are fine, just don't over mix!
- Divide into a well greased mini muffin pan all the way to the top, and bake until golden. About 20-25 minutes.
They baked up with yummy chewy/crunchy muffin tops! My favourite.