Raspberry Muffin (Illustration)
This recipe made with
Smooth Original (Illustration) SENSATIONAL SOY
Smooth Original
Add to your cream soups for a smooth rich texture.
Raspberry Muffin Print Recipe
Serves: 12 muffins | Active Time: 20 minutes | Cooking Time: 15 – 25 minutes
½ – 1 cup Sensational Soy Smooth Original 125-250 ml
2 cups All purpose flour 500 ml
½ cup White sugar 125 ml
1 tbsp Baking powder 15 ml
½ tsp Salt 2.5 ml
1 ½ cups Raspberries – fresh or frozen (not in syrup) 375 ml
1 Egg 1
1/3 cup Vegetable oil 75 ml
  1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin or line with papers.
  2. In a large bowl whisk together flour, sugar, baking powder, and salt. Lightly toss in raspberries.
  3. Add egg, vegetable oil and ½ cup (125 ml) Sensational Soy beverage. Mix just until all dry ingredients have been incorporated adding more soy beverage as required.
  4. Divide evenly between the 12 prepared muffin cups. Bake for 15-25 minutes until lightly browned and tops spring back when lightly pressed.
  5. Let cool for 10 minutes and remove from pan.

Customize the recipe:

  1. Replace Smooth Original with Classic Vanilla or either of the Sensational Soy Smoothies
  2. Recipe easily doubled or halved.
  3. Replace raspberries with fresh or frozen IQF blueberries and add 1 tsp (5 ml) grated lemon peel.
  4. Replace raspberries with mixed berries and replace Smooth Original with Sensational Soy Orange Peach Mango Smoothie.
  5. Baked muffins freeze well.