17 Oct 2012
Vegan MoFo 2012 – Packin’ snacks #1: Raspberry Cornmeal Muffins
How it all Vegan? With one giant muffin
It’s the first of two days of snack posts coming up. For the rest of the week I’m at a conference and although the organisers are catering, I want to have some snacks as a backup. Busy days ahead!
Enter some big, fat muffins!
By all accounts, How It All Vegan was very pioneering for its time. The book provided a fresh take on vegan food, and its style and recipes totally moved veganism out of Hippie-central. The authors produced two books together and Sarah Kramer is still up to her cruelty-free, creative best and running her vegan curio store Sarah’s Place in Canada.
Since How It All Vegan there’s been a veritable explosion of vegan cookbook titles and, as I’ve acquired new cookbooks, this oldie-but-goodie has been left somewhat in their shadows.
So getting back to my snack preparation… I’ve gone through How It All Vegan and picked a mega muffin with an unusual combination: raspberry and cornmeal.
Raspberry Cornmeal Muffins
I usually pair raspberry with one flavour: chocolate. So when I saw this recipe I could not even imagine how these would taste.
The ingredients include cornmeal, flour, sugar, bi-carb, oil, almond milk, orange juice, apple cider and raspberries (I used frozen).
After pre-heating the oven, the muffins were very quick to mix up. It was basically a matter of combining the dry mix with wet.
The recipe said it makes 6 muffins. I started scooping the batter into the pan and if I wanted, could have stretched it to fill 9-10 regular sized muffin pans (by my standards, anyway).
But not wanting to grab another tray out, I just kept filling the 6 tins. They were so full that I was a bit worried they’d overflow in the oven.
After about 40 minutes of baking the raspberry and cornmeal muffins were done. They were golden and had risen, but not to the point of overflowing. The house was filled with lovely, sweet raspberry smells :)
Look at these beautiful mega-muffins!
The raspberry and cornmeal muffins were giants compared to the size I’d usually make. They’ll most certainly last into the weekend.
I halved one to try and it tasted way better than I expected. I thought they might be dense or a bit stodgy but the muffins were actually quite light. The raspberry pieces provided a little tang here and there, and I really enjoyed the grainy texture of the cornmeal.
I’d make these again for sure. It’s pretty rare that I buy raspberries, but I think this recipe could be adapted for other berry combos. It’s great to have another use for cornmeal too :)