This muffin recipe was created to prevent raisins from going unused in your pantry and even if that’s not the case, this is one of those you really have to make.
It is the ideal recipe, even for those who do not like raisins, as their flavor or texture go completely unnoticed.
Thanks to them, we can have muffins that are naturally sweetened and fluffy even without eggs.
Raisin Muffins [Vegan]
For the Muffins:
- 2/3 cups (160g) raisins or sultanas (seedless)
- ~1 cup (220ml) plant-based “milk”
- 1 pinch of bicarbonate of soda
- 1/4 cup (60 ml) of sunflower oil
- 2 tablespoons of coconut sugar (optional)
- 1/2 cup (120g) wholemeal spelt flour
- 1 teaspoon of baking powder
- 1 pinch of salt
- 1/2 cup (40g) chopped chocolate
To Decorate (optional):
- Heat the oven to 180ºC (350°F). Prepare the muffin forms.
- In a saucepan, heat until the raisins with the milk boil and cook for a few minutes. Remove, add a pinch of baking soda and let cool.
- Pass everything in the grinder until you get a paste.
- In a bowl, mix the oil with the raisin paste.
- If you want, add 2 tablespoons of coconut sugar.
- Add the flour and yeast. Whisk everything together, but not too much, just enough to mix.
- Add chopped chocolate or whatever else you prefer.
- Put the dough in the muffin tin and decorate with the chopped almond.
- Bake for 30 to 40 minutes, until the muffins are set in the center.
- Remove and let cool.
-instead of raisins you can use dates in the same quantity (heavy without pits)
– instead of sunflower oil you can use grapeseed oil or even olive oil
– you can use whole wheat flour instead of spelled
– chopped chocolate is optional, you can make it simple or use more raisins, chopped almonds or other nuts