These are delicious. It’s a combination I had not tried before and I was curious to taste how it would turn out. Very good! The recipe is adapted from one in the baking book 150 best vegan muffin recipes, by Camilla V. Saulsbury.
Will defintely bake these again. Roasting and chopping the hazelnuts takes some work, but otherwise it’s a pretty straightforward and easy recipe.
Ingredients cherry hazelnut muffins – vegan
- 2 cups all-purpose flour
- 2 ts baking powder
- 1/2 ts baking soda
- 1/2 ts salt
- 1/3 cup sugar
- 3/4 cup soy milk
- 3/4 cup plain yofu (soy yoghurt)
- 1/3 cup canola oil
- 1 ts vanilla extract
- 1 cup toasted chopped hazelnuts
- 1 cup chopped canned cherries (you can also try it with fresh pitted cherries)
Recipe cherry hazelnut muffins
Put paper liners in a muffin tin. Preheat oven to 200° (400F).
In a large bowl, mingle the dry ingredients: flour, baking powder, baking soda and salt.
In another bowl, whisk together the ‘wet’ ingredients: sugar, soy milk, yofu, canola oil and vanilla extract.
Mingle dry ingredients with wet ingredients.
Fold in the chopped cherries and chopped hazelnuts.
Divide the batter evenly over the 12 holes of the muffin tins. Bake for 20 to 22 minutes.
Remove from oven.
Let cool for a couple of minutes then transfer the muffins to a wire rack to cool further.