When I feel like baking something, I tend to look for a simple recipe. If there’s too many ingredients, it’s just not going to happen.
The poppy seed and raspberry muffins in Quick and Easy Vegan Bake Sale fit the bill, involving just 12 ingredients and seven steps. Burnaby resident Carla Kelly wrote this 2011 cookbook as well as 2012’s Quick and Easy Vegan Slow Cooking. (We featured Kelly’s The Year of the Vegan in our roundup of the best vegan food blogs in Vancouver.)
I recently made the muffins, and they turned out great. As Kelly notes in the book, the poppy seeds add some crunch and the raspberries bring the tartness.
The recipe calls for whole wheat pastry flour, but I used sprouted whole wheat flour (the veganic stuff from Abbotsford’s One Degree Organic Foods). I also substituted extra virgin olive oil for canola oil, and added one tablespoon of chia seeds and another tablespoon of flaxseed meal to the dough for a nutritional boost.