More Great Recipes: Muffin | Vegan | Vegetarian

Chocolate Raspberry Hazelnut muffins (vegan)


User Avatar
Member since 2009

Serves 18 | Prep Time 20 | Cook Time 25

Ingredients

1/2 C. hazelnuts
2 1/4 C. self-rising flour*
3/4 C. cocoa powder
3 tsp. baking powder
1 1/2 C. turbinado sugar
2 tsp. vanilla
4 oz. corn oil
12 oz. soy milk
1 C. frozen raspberries
powdered sugar (optional)

* 2 1/4 C. self-rising flour = 2 1/4 C. all-purpose flour, 3 tsp. baking powder, & 1/2 tsp. salt


Preheat the oven to 350 F.


Toast the hazelnuts for five minutes or until they brown, stirring just enough to prevent burning them.


Let the hazelnuts cool, then chop them.


In a large bowl, combine the dry ingredients and stir thoroughly.


Blend in the vanilla, oil, and soy milk.


Fold in the nuts and raspberries.


Grease muffin tins or set out paper cups for 18 muffins.


Fill the muffin cups 3/4 of the way.


Bake for 25 minutes or until a toothpick in the center of the muffins comes out clean.


Let cool, then dust tops with powdered sugar if desired.


Pairs Well With


Notes

Originally from a cake recipe in Fast and Fresh Vegan Pleasures by Amanda Grant

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

445 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11239 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51067 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies