Monday, September 25, 2006
Lime Raspberry Muffins
Yum! You could substitute lemon juice and zest and blueberries, too. Ooh, I may have to do that myself...
These are sweet enough to substitute for dessert, but subdued enough to enjoy for breakfast with coffee. We tend to make jumbo muffins because they are more substantial to compliment for a meal or as a midday snack.
1 cup whole wheat pastry flour
1 cup all-purpose flour
2 tsp. baking powder
1/2 teas. salt
3/4 cup organic granulated sugar
1/4 cup veg. oil
1/4 cup (or half a carton) plain soy yogurt
1 teas. vanilla
juice and zest of one lime
3/4 cup soy milk (rice or almond would be fine, too)
1 1/2 cups raspberries (fresh or frozen)
Preheat oven to 350. Line or grease a jumbo muffin tin (6 muffins) or approx. 10 regular sized muffin cups.
In a bowl sift together flours, bp and salt. In another bowl mix sugar and oil. Add soy yogurt, vanilla, lime juice and zest. Whisk in milk. Add dry ingredients and combine to just mixed then quickly add raspberries, so they don't streak up your batter too much!
Fill muffin cups slightly below full. Bake approx 20-25 minutes, or until toothpick comes out clean. (Baking time is for jumbo muffins, try about 15-20 minutes for regular ones.)
