CHOCOLATE RASPBERRY HAZELNUT MUFFINS (VEGAN)

 

  • Cooking Time: 25
  • Servings: 18
  • Preparation Time: 20

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

Directions

  • 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.

Notes

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

Categories: Muffin  Vegan  Vegetarian 

Author Credit: Amanda Grant

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