Nutty Raspberry Muffins
- Yield 12 servings
- 2 cups spelt flour or whole-wheat pastry flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup pecans, coarsely chopped
- 8 ounces vacuum-packed soft silken tofu (such as Mori-Nu)
- 2/3 cup plain unsweetened soy milk
- 2/3 cup pure maple syrup
- 1/3 cup neutral cooking oil
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 6 ounces (1 container) fresh raspberries
- Preheat the oven to 350°F. Line 12 standard (¹⁄3 cup) metal muffin cups with paper liners.
- Whisk the flour, baking powder, baking soda, cinnamon, salt, and ¾ cup of the pecans in a large bowl to blend.
- Blend the tofu, soy milk, maple syrup, oil, vinegar, and vanilla in a food processor until completely smooth and creamy.
- Stir the tofu mixture into the flour mixture just until blended. Fold the raspberries into the batter, but do not overmix the batter. Divide the batter equally among the prepared muffin cups. Sprinkle the remaining ¼ cup pecans over the muffins and bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out dry.
- Transfer the muffin pan to a cooling rack and let the muffins cool for 10 minutes. Invert the pan to remove the muffins. Turn the muffins upright and serve them warm or let them cool completely on the cooling rack.
Do-Ahead Tip: The muffins can be made up to 2 days ahead. Store them in an airtight container at room temperature.
Fruit Variations: All fresh summer berries, such as raspberries, strawberries, blackberries, and blueberries, work well in this recipe. During other seasons, use frozen berries, bananas, or chopped apples or pears.
—From Vegan Family Meals by Ann Gentry/Andrews McMeel Publishing