Pear and raspberry muffins (v)

Adapted from the 'peary berry muffins' in Kris Holechek's The 100 Best Vegan Baking Recipes - but a bit of a work in progress as this version wasn't quite right
Makes 12 muffins
Original post (with pictures) here


2 1/4 cups plain flour
3/4 cup sugar
2 tsp baking powder
Pinch salt
1 cup non-dairy milk (I used almond)
1/2 tsp apple cider vinegar
1/2 tsp vanilla
1 tbsp oil
1/4 cup apple sauce
2 medium - large pears, peeled and diced
1 cup frozen raspberries


1. Preheat the oven to 200'C and prepare a 12 pan muffin tray.

2. Combine the dry ingredients (flour, sugar, baking powder, salt) in a large bowl.

3. Combine the wet ingredients (milk, vinegar, vanilla, oil and apple sauce) in a medium bowl. Add to the dry ingredients and mix through to combine.

4. Add the pear and raspberries and mix through until just combined.

5. Divide between 12 muffin pans and bake for 28 - 32 minutes until golden and a toothpick comes out clean. Allow to cool slightly before removing from the pan.

Note. See original post for points about what I might change in the future.