I was never much of a breakfast gal growing up and I still am not. Yeah yeah, start your day right, whatever. I mean, I enjoy a good vegan waffle and tofu scramble once in a Sunday but that isn’t very realistic. So I often find myself resorting back to my childhood classic of a good ol muffin. Yes, I was a “load it with sugar and why not make it fried” type breakfast eater. Luckily, so is my mom. I can remember going to the neighborhood bakery with her when we lived in Australia and buying a bag of finger buns to eat every morning for breakfast. Yes, basically a hot dog bun with icing and hundreds & thousands. Lightbulb! *adds to list of future recipes*
So in honour of my mom on Mother’s Day and our shared early morning sweet tooth, I present her delicious recipe for raspberry muffins with a brown sugar topping.
1 3/4 c. flour
2/3 c. brown sugar
1 tbsp. baking powder
1 tbsp. grated orange rind
1 c. almond milk
2 eggs made with egg replacer [see package for substitution instructions]
1/4 c. Organic Earth Balance, melted
1 tsp. vanilla
1 c. raspberries
1/4 c. br. sugar
2 tbsp. flour
1/4 tsp. cinnamon
1 tbsp. butter, melted
Preheat the oven to 400° F.
In large bowl combine flour, sugar, baking powder and orange rind.
In another medium bowl, whisk together almond milk, eggs, organic Earth Balance and vanilla. Pour over the dry ingredients. Combine and then fold in raspberries gently.
In a small bowl mix together the 1/4 c. of brown sugar, 2 tbsp. flour and cinnamon for the topping
Spoon the batter into lined muffins tins. Sprinkle with the sugary topping.
Bake for 20 to 25 minute or until golden and the tops are firm to touch.
Makes 10 large muffins.
Baby Karen approves! [No Instagram needed]