recipes and meat alternatives

Raspberry Cornmeal Muffins


1½ cups cornmeal
l ½ cups flour
dash of salt
3/4 cup sweetener
3/4 tsp baking soda
1/4 cup oil
3/4 cup soy milk
3/4 cup orange or apple juice
1 tsp vinegar
1 cup raspberries

Preheat oven to 400 degrees F. In a large blow, stir together the cornmeal, flour, salt, sweetener, and baking soda. Add the oil, milk, juice, vinegar and berries. Mix together gently until “just mixed.” Spoon into lightly oiled muffin tins and bake for 35-45 minutes. Test with a knife to see if done. Makes 6 muffins.

Recipe courtesy of
From How it all vegan, by Tanya Barnard & Sarah Kramer, used with permission