comfort | raspberry lemon gluten-free/vegan muffins
Holy snowfall! And Toronto hasn’t even seen the worst of it …
Today was a good day for marvelling at the snow from inside. It was a once-around-the-fridge day to use ingredients before they hit a slump. I’m not a big proponent of buying foods out of season, but berries in winter are just too tempting when they’re on sale. They brighten my mood as well. I’ll take that as a winter bonus! And while I’d planned on making soup (using excess tomatoes from a recent pasta sauce) an abundance of raspberries and salad greens came out ahead on the must-use list. So, gluten-free Raspberry Lemon muffins it was, and a salad of mixed greens, spinach, avocado, cheddar, hardboiled egg, cukes, raspberries and pecans with a lemon poppyseed dressing.
What else does a snow day need? Hot choco and tea and coffee … and more tea. And tonight, candles and a cat don’t hurt either.
Recipe: RASPBERRY LEMON GLUTEN-FREE/VEGAN MUFFINS
(adapted from Bunner’s Lemon Poppyseed Muffins)
2 cups Bob’s Red Mill gluten-free, all-purpose flour (this is a garbanzo/fava bean blend)
3/4 cup brown sugar
1 Tbsp gluten-free baking powder
1/2 tsp xantham gum
1/2 tsp sea salt
3/4 cup soy (or rice) milk
1/2 cup canola oil
1/4 cup unsweetened applesauce
1 Tbsp pure lemon extract (I use Simply Organic) or the zest of 1 lemon
2 tsp pure vanilla extract
1 cup fresh or frozen raspberries, tossed lightly in flour
Pre-heat oven to 400f. Prepare 12-cup muffin pan with liners.
In a large bowl, mix flour, baking powder, sea salt and xantham gum, whisking thoroughly. In the bowl of an electric/stand mixer mix together milk, oil, applesauce, brown sugar, lemon and vanilla extracts. Add dry ingredients and mix well. Gently fold in berries being careful not to over-mix.
Let batter rest for 10-15 minutes.
Fill muffin cups two-thirds full with batter. Bake for 20 minutes or until tester inserted in the centre of a muffin comes out clean. Try and let cool before eating …