These lovely muffins are made exclusively with vegan ingredients, they're a tad crunchy from all the coconut in the crust and filled with a soft and runny pool of raspberry jam that drips from the inside when you eat them. They taste clean and bright, and the flavor combination of coconut and raspberry is a classic.
The ingredient list isn't fancy like in other vegan baked sweets out there (full of egg replacements or other chemical stuff) and they're quite easy to make. I made these during the pre-Easter lent period and they were lovely. Enjoy :)
Recipe adapted from here.
Last year: Dulceață de gutui (Romanian quince jam) (vegan).
Two years ago: Chicken and pomegranate molasses stew (Middle Eastern-style).
Three years ago:Penne alla vodka (Italian-American).
Four years ago: Baby making and no cooking :).
Ingredients (for 12):
- 250 g flour
- 1 and 1/2 teaspoon baking powder
- 225 g caster sugar
- 250 ml sparkling mineral water
- 125 ml sunflower or grapeseed oil
- 2 tablespoons vanilla powder sugar
- 3-4 tablespoons coconut flakes (plus a bit extra to sprinkle tops)
- 12 tablespoons raspberry jam
Preheat oven to 180 degrees C. Line the muffin tin with muffin papers. In a large bowl, mix the flour, baking powder, sugar, coconut and vanilla sugar:
Make a well in the middle and add the oil and mineral water. Mix well into an even batter. Fill up the muffin papers half way up, then gently drop a tablespoon of raspberry jam into each:
Divide the remaining batter between the muffin cups to cover the jam filling, then sprinkle some extra coconut flakes on top of each:
Bake in the preheated oven for 40 minutes. Take out and allow to cool a bit:
Transfer on a serving platter and they're done.
Dig in! :)
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