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

1. Preheat the oven to 350 F.
2. Toast the hazelnuts for five minutes or until they brown, stirring just enough to prevent burning them.
3. Let the hazelnuts cool, then chop them.
4. In a large bowl, combine the dry ingredients and stir thoroughly.
5. Blend in the vanilla, oil, and soy milk.
6. Fold in the nuts and raspberries.
7. Grease muffin tins or set out paper cups for 18 muffins.
8. Fill the muffin cups 3/4 of the way.
9. Bake for 25 minutes or until a toothpick in the center of the muffins comes out clean.
10. Let cool, then dust tops with powdered sugar if desired.

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