Wednesday, August 7, 2013

Pat's (Vegan) Black & Raspy Muffins

This new recipe comes from one of my big brothers, Patrick. In addition to these muffins being vegan, they're lactose and dairy free! This is because my SIL is lactose intolerant and, well, it's just not fair making muffins your wife can't eat. Needless to say, cooking is a huge thing in our family and one of our favorite past times. The second is eating said food. Pat also has an AMAZING Raspberry Cheesecake with an Oreo crust recipe that I may be able to pry from his hands. We'll see. Anyways, prior to me posting the recipe to these I have to mention that I have not made these muffins yet, so I have no idea how they taste. But I have a lot of Pat's other baked goods and....they're delicious! So I think it's safe to assume, these will be too. But you guys be the judge and let me know what you think! I'll pass it on...

Pat's (Vegan) Black & Raspy Muffins

1⁄2 cup of vegan margarine 

1 cup raw sugar

1-1 1⁄4 pureed banana

8 oz. pureed blackberries 

1 tsp. vanilla

3⁄4 tsp. baking soda

1⁄4 tsp. salt

2 cups whole wheat flour 

1⁄2 cup almond milk

8 oz. raspberries (halved) 

Raw sugar for topping

Preheat oven to 375°. Grease or line 18 standard muffin cups (or 12 large muffin cups). In a large bowl, mix butter on high until creamy. Mix in sugar. Reduce mixer speed to medium, and add pureed banana. Reduce mixer speed again to low-medium, and mix in pureed blackberries and vanilla. Mix in baking soda and salt. Fold in half of the whole wheat flour and then half of the almond milk, then repeat with the other halves. Last, fold in the raspberries. Spoon into muffin cups and sprinkle with raw sugar immediately. Bake for 15- 20 minutes (closer to 15 for standard muffins and closer to 20 for large muffins), or until they start to turn golden brown and spring back when touched. 

There you go folks! This recipe is straight from my email. I did not alter it in any way. Except fix typos...Enjoy!

Photo by: Patrick Ryan