Eggless Orange Raspberry Muffins

I’m awed by all the berries I can find here in Sweden! And that too I’ve come in the right season here, end of spring and summer have been very pleasurable in terms of weather and the fresh vegetable and fruit produce. After having loads of strawberries, it was then time for some raspberries! When we had gone for a long nature walk, we came across many of these raspberry plants, filled with shiny bright little  raspberries ! After eating some, I picked some to take back home too. Here, berries can be picked by anyone anytime anywhere, unless it is owned by someone and fenced. Isn’t it a good thing?

So back home with the  raspberries  in the fridge, I wanted to bake something with it. I thought  raspberries and oranges made a good combination. As always Champa’s Versatile Kitchen has something to offer whatever you are searching for! This was an orange muffin there, and I added  raspberries too. I halved the recipe and got about 8 smaller than normal muffins. Since it was a cloudy and rainy day, please excuse my bad pics :)

Here’s the recipe… 

Eggless Orange Raspberry Muffins

Ingredients:

All purpose flour - 2 cups

Sugar - ½ cup

Salt - ½ tsp

Baking powder - 3 tsp

Corn starch - 2 Tbsp

Milk - 2 Tbsp

Vegetable or Canola oil - 1/3 cup

Orange Juice - ¾ cup

Apple cider vinegar - ¼ tsp

Orange zest - 1 tsp                                                         

Raspberries - a handful

Method:

• Preheat the oven to 180 deg C or 375 F. Grease a 12 standard size muffin tin with vegetable oil spray or line with liners.
• In a large bowl, combine all the dry ingredients (flour, baking powder, corn starch, salt, sugar and zest).
• In another bowl, combine orange juice, vegetable oil, milk, vinegar. Let it sit for 5 minutes.
• Whisk it well and pour into the dry ingredients.
• Mix them but do not over mix them. Batter will be lumpy and thick.
• Throw in the  raspberries reserving a few for sticking on top of each muffin
• Fill the cups 2/3 full and stick in one or two  raspberries at the top
• Bake for 20 - 25 minutes or till a tooth pick inserted in the center comes out clean.
• Mine were done at 20 minutes.
• Cool in the pan for 5 minutes and then transfer on to the cooling rack to cool completely.
• Champa makes a glaze on top, but I didn’t as I had  raspberries in and on them.

Notes:

• Do not over mix any muffin batter; it makes the muffins hard.