Raspberry Nut Muffins Ⓥ

• small bowl
• whisk
• 12-cup muffin pan
• large bowl
• wooden spoon
• medium bowl
• toothpick

• 1 c milk
• 1 t lemon juice
• 1 c white flour
• 1 c wheat flour
• 1 T baking powder
• dash salt
• ¼-½ c sugar*
• ¼ c vegan butter  or  refined coconut oil, melted
• 2 T mild vegetable  or  grapeseed oil
• 1 t vanilla
• 1 c fresh or frozen raspberries
• ½ c pecans or walnuts, roughly chopped and lightly toasted

Preheat oven to 375. Oil the muffin pan and set aside.

Combine flour, baking powder, and salt in the large bowl.

Whisk together sugar, melted butter, oil, and vanilla in the medium bowl. Stir in the milk

Add the wet ingredients to the dry, and mix until just combined. Fold in raspberries and nuts.

Fill each muffin tin about 2/3 full and bake for 20-25 minutes, until golden and toothpick inserted in center comes out clean.

This is a great, basic recipe for any kind of berry muffin – just replace raspberries with blackberries, blueberries, or whatever else you like.