Raspberry season has now hit and we visited an amazing ‘pick your own’ farm yesterday where the bushes were dripping with ripe red fruit. Quite a contrast to when we went to pick strawberries in early June. Never seen so many on each bush as we did yesterday. There are only so many raspberries we can eat in one sitting, so here’s a great muffin recipe to use up some of the squishy ones from the bottom of the container.
The syrupy jam is swirled into the muffin mix before baking, producing a pretty marbled effect that is packed full of raspberry flavour. Summer in muffin form!
Raspberry Ripple Muffins (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
- 2 cups plain flour
- 2/3rds cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup dairy-free spread, melted
- 2/3rds cup oat or soya milk
- 1 cup soya yogurt
- 1/2 tsp vanilla
- 1 cup fresh raspberries, packed
- 2 tbsps jam sugar
- 1 tbsp water
– Preheat the oven to 190 Degrees Centigrade/Gas Mark 5
– Line a muffin pan
– Simmer together the raspberries, sugar and water until jammy. Sieve and leave to cool.
– In a bowl mix together the oat milk, soya yogurt, vanilla and melted dairy-free spread. Set aside.
– Sift together the flour, baking powder and salt. Stir in the sugar.
– Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).
– Gently marble in the raspberry mix
– 2/3rds fill each muffin liner. Sprinkle a little sugar on the top of each.
– Bake for 20-25 minutes, until golden on top and a knife comes out clean.
– Cool on a wire rack.