Raspberries are all over the place right now and I am lucky enough to have virtually endless supplies via the ranch and the hen house.
In my pre-school years I must have been a budding chef because with summer raspberries I used to make a truly amazing raspberry beverage. Ok, it was a juice pitcher of raspberries and sugar, smashed into a pulp. Everyone starts somewhere. Mmmm. Delicious.
So this weekend I had a gaggle of freshy picked raspberries that were in jeopardy of taking a eternal trip to the compost pile.
Instead, I decided to branch out of my traditional 'juice pulp smoothie' thing and brave the hot oven to bake the raspberries into some deliciously semi-sweet muffins. Voila: breakfast of champions.
1 cup So Delicious coconut milk, vanilla or original
1 Tablespoon apple cider vinegar
1 cup white unbleached flour
3/4 cup whole wheat flour
1/4 cup Vegan proteins vanilla protein powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup lightly packed brown sugar
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup fresh raspberries (can use frozen too)
Preheat oven to 375 and line muffin tins with muffin/cupcake liners.
In a small bowl, combine So Delicious coconut milk and apple cider vinegar. Stir then let sit 5 minutes.
In a Kitchenaid or large bowl, combine both flours, protein powder, baking soda and salt then mix.
In a medium bowl, combine brown sugar, applesauce and vanilla extract. Mix to fully combine then add soy milk/apple cider vinegar mixture and mix again.
With Kitchenaid on low, add bowl of wet ingredients to dry and mix until just combined.
Add raspberries and use a spatula to fold together.
Spoon into muffin liners and bake for 15-17 minutes. Remove and let cool.
These little semi-sweet muffins are great for breakfast! They also make a great lunchbox snack or dessert, with a delicious scoop of So Delicious coconut ice cream. Soooo Delicious!