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Breakfast food: Vegan Raspberry Pecan Muffins Recipe
by Trish Cowper

A few words about these muffins before I begin.

1) My daughter requested raspberries, which were only available frozen this time of year, meh results – while the flavour was good, they bled purple juice throughout the muffins. I don’t like the purple streaks.

2) Both kids are annoyed with me for using pecans in the muffins. They go to a “No-Nut” school and so can’t take these with them for their lunches.

“But you like pecans”

I think my daughter just rolled her eyes at me.

This is the first time I have used tofu in a muffin recipe. I was disappointed at first, I thought the muffins tasted a bit tofu-like when they were still warm and fresh out the oven. You know, there are not too many silken tofu recipes I have been happy with. I just can’t get over the tofu taste.

Still warm, these were too moist. Fresh out of the oven is my favourite time to eat muffins. But I didn’t like these. My husband made a face. This is my biggest fear about vegan baking. I just want them to taste good – and sometimes they don’t.

Regardless, the next day was different. This not too sweet muffin tasted much better the next day. The tofu taste went away and they firmed up a bit. Actually they are quite good. I nice snaking muffin, perfect for packing in lunches – if you go to a “Open-Nuts” school, I guess. Otherwise, you will have to eat them at home.

Preheat oven to 350 and prepare muffin tin with paper liners.

Combine dry ingredients – flour through pecans – stir with a whisk.

In a food processor combine remaining ingredients, except raspberries – tofu through vanilla. Blend well until creamy and smooth.

Add wet ingredients to dry and fold gently to just combine. Gently fold in raspberries. Spoon into prepared muffin cups, bake for 25-30 minutes. Remove from oven and allow to cool in muffin tin 10 minutes before removing from pan.