VEGAN GLUTEN-FREE RASPBERRY AND STRAWBERRY MUFFINS

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Ingredients

  • 1 ½ tsp baking powder
  • 1 ½ cups gluten-free self-rising flour
  • 1 tbsp cornstarch
  • 1 cup brown sugar
  • 4.2 oz vegan butter or margarine
  • ¾ cup soy milk
  • 1 tsp grated ginger
  • 1 cup raspberries
  • ½ cup chopped strawberries

Preparation

Preheat the oven to 360°F and prepare 12 muffin cups.

Cream the butter and sugar. Incorporate the ginger and cornstarch. Keep beating.

Add baking powder, flour and milk. Keep beating for 3 more minutes.

Add the fruit and incorporate into the batter using a spatula.

Divide the batter into 12 cups and bake for 25 to 30 minutes.

Take out of the oven and allow to cool for 20 minutes before serving.