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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!

Vegan MoFo 2012

How It All Vegan by Tanya Barnard and Sarah KramerI also know that during the conference, coffees will be flowing thick and fast. I’m sure to crave a little something sweet with my caffeine fix.

Enter some big, fat muffins!

I’m turning to an older cookbook today, How It All Vegan by Tanya Barnard and Sarah Kramer. This book was published in 1999, around a decade before I went vegan.

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.

Ingredients: Raspberry Cornmeal Muffins

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.

Ingredients: Raspberry Cornmeal Muffins

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.

About to bake: Raspberry Cornmeal Muffins

Hoping these don’t overflow

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!

Baked: Raspberry Cornmeal Muffins

XXL: Raspberry and Cornmeal 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 :)

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  1. I’ve made these. They were awesome! i should make them again this weekend – to stock up the freezer

    Sarah — October 20, 2012

  2. They’re so easy aren’t they? I bought some more cornmeal just so I could make them again.

    miscdebris — October 23, 2012

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