Raspberry Muffins


2 ½  cups flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
½  teaspoon salt
4 tablespoons “Egg Replacer”
1 ½  cup milk
½  cup oil
2 tablespoon white wine vinegar
2 cups fresh/frozen raspberries (or other fruit)


Using Eggs Replacer, a name brand sold in a box found in the baking isle at the natural food store, makes this dish a baked vegan delight. It can be replaced with corn starch/ potato starch/ tapioca starch with similar effects.

Preheat oven to 400° F.
In a mixing bowl combine flour, sugar, baking powder, salt, and egg replacer.  Make a well in the center. 
Combine milk, oil, and vinegar, add all at once to flour mixture.  Stir just till moistened. 
Gently fold in berries to batter. 
Lightly grease muffin cups or line with paper cups.  Fill cups to the top. 
Bake on bottom shelf for about 20-25 minutes. 
Muffins are done when the tops bounce back when you press lightly with your finger.  

Serving Size:
Makes 12 large muffins.
Seattle Tilth
Community Kitchens Northwest