Raspberry & Chocolate Chip Muffins

Original recipe from The Conscientious Eater.

Raspberry & Chocolate Chip Muffins

Ingredients

2 cups GF flour
� cup vegan sugar
1 tablespoon baking powder
� teaspoon salt
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
1 cup non-dairy milk
� cup unsweetened applesauce
1 cup fresh raspberries (I used frozen)
� cup non-dairy chocolate chips


Method

Preheat your oven to 400 degrees and spray a muffin tray with non-stick cooking spray.
I used muffin liners.
In a small bowl, prepare your flax egg by whisking 1 tablespoon of ground flaxseed with three tablespoons of water.
Set aside to gel while you prepare the rest of the batter.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt).
Add in the wet ingredients and mix until just combined.
Fold in the raspberries and chocolate chips.
Evenly divide the batter among the 12 muffin tins and bake for about 20 minutes until a toothpick inserted into the middle comes out clean.
Allow the muffins to cool slightly before removing from the pan.
Store in an air-tight container outside of the fridge for a couple days or in the fridge for up to a week. Best when warmed slightly before serving.

Blueberry Muffins

Original recipe from Eggless Cooking. I changed a few things as the original recipe didn't quite work.
These muffins are not super sweet so if you like them sweet add more sugar.

Blueberry Muffins

Ingredients

2 cups GF Flour
1 tsp Baking Soda
1/2 teaspoon Salt
Zest of 2 lemons
1 cup Sugar
1 cup non-dairy milk (I used flax milk)
1/3 cup Canola Oil
1 teaspoon vanilla extract
1 tablespoon White Vinegar
1 and 1/2 cups Fresh or Frozen Blueberries


Method

Preheat the oven to 375F.
Lightly grease a muffin tin or use muffin wrappers.
In a medium bowl, combine together flour, baking soda, salt and lemon zest.
In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
Add the dry ingredients to the wet ingredients, stir until just combined. Don�t over stir.
Gently fold in the berries using a rubber spatula.
Fill the muffin tins about 2/3 full.
Bake until a wooden skewer inserted into the center comes out clean, about 25-30 minutes.
Remove from the oven and let it cool for 5 minutes.
After that remove the muffins from the tins and cool on a wire rack.

Vegan Waffles

These are super easy and are a basic recipe so you can add extra flavours if you like! Obviously you need a waffle maker (I have the basic Cuisinart model). my kids normally only get through one - one and a half waffles so one batch usually serves the 4 of us.

Vegan Waffles
Makes around 5-6 waffles

Ingredients

2 cups GF flour (I used Red Mill's GF Baking Mix)
2 Tbls vegan sugar
1 Tbls baking powder
1/2 tsp salt
1 3/4 cup non-dairy milk (I used Flax)
6 Tbls vegetable oil
2 egg replacers


Method

Whisk together dry ingredients and then combine with wet.
Use an electric mixer to create a smooth consistency.
Spoon about 1/2 cup onto the prepared waffle maker, spread slightly
with a spatula and then cook as per waffle maker instructions.
Serve however you like! We just use vegan butter and maple syrup.