Ingredients
Equipment
Method
- Soak the raisins in a bowl of warm water.
- Mix the soy milk with the vinegar and stir the together.
- Preheat oven to 400° F. Spray 12 muffin cups with non-stick spray or place a cupcake wrapper in each.
- Stir the dry ingredients (whole wheat flour through ground cloves) in a large bowl thoroughly with a whisk. Drain the raisins and add them along with the grated carrots. Mix these into the dry ingredients with a wooden spoon.
- Combine the plant-based milk with vinegar, applesauce, olive oil, and water in a small bowl with the whisk. Add into the large bowl. Mix the ingredients together just until combined with a wooden spoon.
- Place ½ cup of batter into each muffin cup. An ice cream scoop works well for this.
- Bake for 19-21 minutes or until the tops are firm and lightly browned.
- Cool for 5 - 10 minutes in the pan until the muffins can be handled. Then remove the muffins from the pan and finish cooling them on a baking rack.
Nutrition
Video
Notes
The nutrition estimate is from Spoonacular, which is based on mainly the USDA database. It uses one-twelfth of the recipe.
Vanilla soy milk was used for the nutrition analysis.
One batch makes 12 - 15 muffins.
