Raspberry Flax Muffins
1/2 cup vegan butter
1 1/4 cup sugar
2 cup Ffour
1/2 cup flax
2 teaspoons baking powder
1 1/2 cup rice milk
1 teaspoon vanilla
2 cups Raspberries
1 Scoop Vegan Mayonnaise (about the size of one small egg)
Preheat oven to 375 degrees Fahrenheit.
Mix butter and sugar together first and then add the vegan mayo once the first two items are well blended. Mix flour and flax and slowly sift into the mix. Add in milk, vanilla, and raspberries. Coat muffin or bread pans lightly in a smidge of vegan butter. There should be just enough in each pan to keep them from sticking. Once you're ready to start baking, add in the baking powder. I always add in the baking powder last, once this stuff hits the wet ingredients it will go to work immediately. You have a fairly short window of time before the baking powder loses its edge.
Baking times may vary, always check baked goods with a simple tap. If it's done it will spring back instantly, if it doesn't you still have a few minutes of waiting. ;)
Baking Guide Times:Mini Muffins: 15 - 20 minutesStandard Muffins: 25 - 30 minutesJumbo Muffins: 35 - 40 minutesLoaf: 25 - 45 minutes
Note: I live at a high altitude so the baking times may be different for everyone else!
Source of recipe: I really wanted some muffins but I was unable to find my recipe book! D: So I made up my own, with some ingredients I had lounging around my kitchen. I hope you enjoy them as much as I did!