VIX Jewellery

Raspberry Vegan Muffins

"healthy breakfast", "muffins", "tasty snack", "vegan"VIX JewelleryComment
OK, so I'm on the healthy trail as far as breakfast is concerned.  These muffins rule!  They taste every bit as good as any shop-bought, but are actually healthy for you and make a great snack anytime with a cuppa.  I like my muffins as fresh as possible, so this recipe will give you just six.

1.  Preheat your oven to 190C (375F)
2.  Place 6 paper muffin cases in your muffin pan

Dry Stuff (sift and mix into one big bowl - set aside)
1 cup spelt flour
1 heaped teaspoon baking powder
Pinch of fine salt
Dash of Chinese five spice powder
2 cups frozen raspberries (or fresh)
Finely grated zest of a lemon

Wet Stuff (mix the following together in a jug)
1/4 cup light oil (canola, vegetable, grapeseed)
1/4 cup orange juice
1/4 cup Maple Syrup
2 Tablespoons agave nectar (or rice syrup)

Make a well in the dry stuff and into this pour the mixed wet stuff. 
Stir gently to combine. 
Spoon into the prepared muffin cases. 
Bake on centre rack for 30 minutes.
Allow to cool to room temperature before serving.
 
p.s.  These keep really well for a week in the fridge.