Recipe: Vegan vanilla-mixed berry muffins
- 2 2/3 cups/370 g all-purpose flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 1 cup/200 g granulated sugar
- 3/4 cup plus 2 tbsp/210 ml vegetable oil
- 1 1/3 cups/315 ml plain soy milk
- 2 tbsp distilled white or cider vinegar
- 1 tbsp vanilla extract
- 1 cup/130 g fresh or frozen raspberries
- 1 cup/150 g fresh or frozen blueberries
1 Preheat the oven to 350°F/180°C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners or generously oil and flour them.
2 In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 tbsp/175 g of the sugar and stir until well mixed. In a separate bowl, whisk together the vegetable oil, soy milk, vinegar, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.
3 Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 tbsp sugar.
4 Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F/150°C oven for 4 to 5 minutes.
Tip: For a vegan apple-cinnamon muffins variation omit the vanilla extract, raspberries, and blueberries. Mix 1/2 tsp ground cinnamon with the flour, baking soda, salt, and sugar. Peel, core, and chop 2 Granny Smith apples and fold them into the finished muffin batter. Proceed as directed.
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Excerpted from Flour, too by Joanne Chang. Recipes Copyright © 2013 Joanne Chang, Photography copyright © 2013 Michael Harlan Turkell. Excerpted by permission of Chronicle Books, San Francisco. All rights reserved.