Nutty Raspberry Muffins
Posted by ReadyMade
Recipe by Ann Gentry, Photography by Sara Remington
Fresh fruit and pecans in baked form? Delicious.
“Fresh fruit practically melts into the mix, spreading the raspberry color and flavor throughout the muffins, while frozen berries hold their shape better. Thaw frozen fruit for just a few minutes to allow it to loosen up.”
Makes 12 muffins
To see the original article from the magazine and the included recipes, click here.
Skill Level
Easy
Active Time
Less than an hour
Cost
$
- 2 c spelt flour or whole-wheat pastry flour (spelt flour is nuttier and slightly sweeter)
- 2 t baking powder
- ¾ t baking soda
- ¾ t ground cinnamon
- ½ t fine sea salt
- 1 c pecans, coarsely chopped, divided
- 8 oz vacuum-packed soft silken tofu (such as Mori-Nu)
- ⅔ c plain unsweetened soy milk
- ⅔ c pure maple syrup
- ⅓ c neutral cooking oil (like canola)
- 2 t apple cider vinegar
- 2 t vanilla extract
- 6 oz fresh or frozen raspberries
Materials
- metal muffin tin
- whisk
- large bowl
- food processor
Tools
Preheat the oven to 350°F. Line 12 standard metal muffin cups with paper liners.
Whisk the flour, baking powder, baking soda, cinnamon, salt, and ¾ cup of the pecans in a large bowl.
Blend tofu, soy milk, maple syrup, oil, vinegar, and vanilla in a food processor until smooth and creamy.
Stir the tofu mixture into the flour mixture just until blended. Fold the raspberries into the batter, but do not overmix. Divide the batter equally among the prepared muffin cups. Sprinkle the remaining ¼ cup pecans over the muffins and bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out dry.
Transfer the muffin pan to a cooling rack and let the muffins cool for 10 minutes. Invert the pan to remove the muffins. Turn the muffins upright and serve them warm or let them cool completely on the cooling rack. The muffins can be made up to 2 days ahead. Store them in an airtight container at room temperature.
