Summer is nearing, which means raspberries will soon become much more delicious and affordable. I can't wait to try out this recipe I saw over on The Little Deer come Sunday morning.
1/2 cup vegetable oil1/2 cup soy milk
1/2 cup real maple syrup
1/4 cup agave nectar
1 cup whole wheat flour
1 cup spelt flour (or all purpose)
2 teaspoons baking powder
1/2 teaspoon fine salt
2 1/2 cups of fresh raspberries
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk oil, soymilk, syrup and nectar in a bowl. Combine flours, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.
Photo Credit: The Little Deer