• Makes 12
  • 45 minutes
  • Difficulty Easy
  • 9 Ingredients
  • Love


Light and fluffy muffin recipe. So good you would not even know it is vegan.

Ingredients (makes 12 Muffins)

  • 300 grams Plain Flour
  • Pinch Salt
  • 2 1/2 Teaspoons Baking Powder
  • 180 grams Caster Sugar
  • 120 ml Olive Oil
  • 350 ml Water
  • 1 1/4 Teaspoons Apple Cider Vinegar
  • 240 gram Raspberries - Frozen or Fresh depending on the season
  • 12 Raspberries - additional for decorating


  1. Preheat oven to 180 degrees fan forced oven. Line Muffin tin or cupcake tin with liners or cases.
  2. Mix flour with salt and baking powder.
  3. In another bowl, briskly whisk the sugar with oil. Add water and vinegar to sugar and oil and whisk well.
  4. Mix the dry ingredients with wet ingredients. Fold in the raspberries. Fill the papers/cases with the batter. Put a raspberry onto the top of each muffin.
  5. Bake for 30 minutes or until a skewer comes out clean.

Notes... This recipe came about because one day I made my little girl a Coconut Cake. My two little monsters take it in turn picking a new recipe every week or so. The Coconut cake was laden with sour cream, coconut, eggs and butter and looked absolutely delectable. I was actually so annoyed that she was going to be able to have this cake that I wanted to do one better. (Bad Mummy moment). So as soon as the coconut creation was in the oven and girl child was out of the kitchen, I went and grabbed a recipe for Raspberry Muffins. There you go, 44 years old and on a mission to outdo my 8 year old daughter. I am not going to apologise for being jealous of a coconut cake though, because the muffins were amazing. Not a vegan brick in sight. They were light and fluffy and absolutely scrumptious. Another one for the bible of indulgence.
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