Vegan Berry Muffins

Instructions

1. Step 1

   Preheat the oven to 180°C.

   Timer: 10 min (fixed)

   Cookware: oven — bake at 180°C

2. Step 2

   While the oven heats, line one 12-cup muffin tin with 80 ml cups using 12 paper muffin liners.

   Parallel with step: 1

   Cookware: muffin tin, paper muffin liners

3. Step 3

   In one mixing bowl, whisk the sifted all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined with no visible clumps.

   Parallel with step: 1

   Ingredients used: 250.0 gr All-Purpose Flour, 12.0 gr Baking Powder, 150.0 gr Granulated Sugar, 2.0 gr Salt

   Cookware: Mixing Bowls, whisk

4. Step 4

   In the second mixing bowl, whisk the unsweetened room-temperature soy milk and neutral-flavored vegetable oil until smooth and combined.

   Parallel with step: 1

   Ingredients used: 240.0 ml Soy Milk, 80.0 ml Vegetable Oil

   Cookware: Mixing Bowls, whisk

5. Step 5

   Pour the wet mixture into the dry mixture and fold with the rubber spatula just until the flour disappears. Gently fold in the fresh mixed berry, rinsed and thoroughly dried, then divide the batter among the lined cups, filling each about three-quarters full.

   Ingredients used: 180.0 gr Mixed Berry

   Cookware: Mixing Bowls, muffin tin, paper muffin liners, rubber spatula

6. Step 6

   Bake at 180°C until the muffin tops are lightly golden, set, and spring back when gently pressed, about 22 minutes.

   Timer: 22 min (fixed)

   Cookware: muffin tin, oven — bake at 180°C

7. Step 7

   Cool the muffins in the muffin tin for 5 minutes before lifting them out in their paper muffin liners.

   Timer: 5 min (fixed)

   Cookware: muffin tin, paper muffin liners