Really? Muffins *again?*
What would make the most perfect, sexy muffin, you ask? (Of course muffins can be sexy. Don’t knock it till you try it…) Why, raspberries and chocolate chips, obv. The other day, I was craving raspberry-chocolate…something. Knowing my muffin fixation as we all do, this was the obvious choice. I wanted plenty of chocolate and raspberries in a muffin that had good lift and tenderness but was still pretty wholesome and healthy.
Let me tell you, friends, we are in luck. One of my other perennial favorite Alton Brown recipes is his blueberry muffins. They’re loaded with berries and just perfect and fabulous in every way. Unless you’re looking for a vegan muffin recipe, but that’s where I come in, after all. If you were to accuse me of subbing chocolate chips for the blueberries at various points in my misspent youth, you mightn’t be far off the mark.
Alton’s muffins always had the perfect cakey texture and nice crumb that I was looking for in my sexy muffins, and I chose his as a starting point in hopes of recreating that. I’m not above telling you, it worked like a charm.
I’m calling these “My Funny Valentine” muffins because they’re not cute. I used most of a bag of frozen raspberries, and when you put thawed berries in batter, they turn the batter kind of purply-grey, but be not afraid. Fresh raspberries would be prettier, but not taste better and cost at least twice as much. These muffins are, however, a fabulous Valentine breakfast or, you know, for whenever. I managed to recreate the texture of Alton’s muffins, with whole grains, less fat and sugar. You could have these for dessert, breakfast, or a snack. Or stick a birthday candle in one and be all romantical and give it to your honey bunny.
You could also sub 1 1/2 cups of blueberries for all the raspberries and chocolate chips and have some fabulous vegan blueberry muffins. That is, if chocolate and raspberries aren’t your thing…?
Vegan Raspberry Chocolate Chip Muffins
Adapted from Alton Brown’s Blueberry Muffins
1 1/2 cups white wheat flour
1 tsp baking soda
2 tsp baking powder
heavy pinch salt
1/4 cup canola oil
1 mashed banana
1/2 cup agave nectar
2 tbsp flax meal
1/2 cup nondairy milk
1 cup fresh or frozen raspberries
3/4 cup chocolate chips
First, whisk your flax meal into your milk. Throw together your flour, baking soda, baking powder, and salt. Mix with your fingers to distribute and make a well in the middle. Dump your oil, banana, agave, and flax-milk, and fold together a few strokes with a rubber scraper. Fold in your berries and chocolate chips. Spray a muffin tin with cooking spray, and fill the cups most of the way. These will puff up nicely, and for me it made exactly 12. Bake at 350 until a knife or toothpick comes out clean, about 30 minutes?