Sunday, April 17, 2011

Vegan Raspberry Swirl Muffins

I'm a huge Tori Amos fan, therefore I had Raspberry Swirl in my head while I was mixing these up. It was a pretty simple recipe which created a delicious aroma throughout the house.

They were for the next morning, but luckily there were a couple extra to taste test after cooling enough. If you try them out, let me know what you think of them.

Raspberry Swirl Muffins

1 1/2 cups flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/3 cup oil
3/4 cup almond, soy, hemp, or coconut milk
1 tsp. vanilla
3-4 Tbsp. seedless raspberry jelly

First preheat the oven to 350 degrees. Then combine the dry ingredients in a bowl and mix well. Next put the jelly into a covered bowl and microwave for 30-45 seconds or until it is melted. Mix the wet ingredients into the dry ones excluding the raspberry jelly. Line muffin pan with paper liners or lightly spray pan with oil.

Fill muffin well 1/4 full and then add 2-3 tsp. melted jelly. Cover with batter until 1/2 full. Add another 2-3 tsp. melted jelly. Once all the muffin tins are 1/2 full, swirl with a toothpick first clockwise starting at the middle and then counterclockwise. If it appears swirled enough they are ready for the oven. If not, run toothpick through in straight lines like creating a tic tac toe pattern. Bake in oven 15-25 minutes.

Makes 12 regular sized muffins or 6 jumbo muffins.


  1. This look so great! I love raspberries, and I imagine they would be even better in homemade chia seed jelly. Yum!

  2. Yummy....excellent muffin for breakfast or a snack.