Nutty Raspberry Muffins
- Yield: 12 servings
- 2cups spelt flour or whole-wheat pastry flour
- 2teaspoons baking powder
- 3/4teaspoon baking soda
- 3/4teaspoon ground cinnamon
- 1/2teaspoon fine sea salt
- 1cup pecans, coarsely chopped
- 8ounces vacuum-packed soft silken tofu (such as Mori-Nu)
- 2/3cup plain unsweetened soy milk
- 2/3cup pure maple syrup
- 1/3cup neutral cooking oil
- 2teaspoons apple cider vinegar
- 2teaspoons vanilla extract
- 6ounces (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