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Vegan raspberry muffins

These don’t have a great deal of sugar in them, as much of the sweetness comes from the raspberries. For that reason, if you’d like to replace the raspberries with blackberries – which would make a great substitute – do taste the blackberries first and if they’re quite sour then increase the sugar in the recipe.

Prep time: 10 minutes

Baking time: 15–20 minutes

Ready in: 1 hour

Makes: 10 muffins

225g (8oz) plain flour

3 tsp baking powder

1 tsp bicarbonate of soda

¼ tsp salt

75g (3oz) caster sugar

Finely grated zest of 1 orange

150g (5oz) fresh or frozen (and defrosted) raspberries

225ml (8fl oz) soya or rice milk

50ml (2fl oz) sunflower oil

1 tbsp cider vinegar

1 tsp vanilla extract

12-cup muffin tray and 10 muffin cases

Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.

Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl, then mix in the sugar and orange zest. Carefully fold in the raspberries and set aside.

In a separate bowl, whisk together the remaining ingredients, then add these to the flour mixture, folding in to combine.

Divide the batter between the muffin cases, filling each three-quarters full, then bake for 15–20 minutes or until golden on top and springy to the touch.

Remove from the oven and allow to cool in the tray for 5 minutes, then take the muffins out of the tray and place on a wire rack to cool down completely.