TALLAHASSEE, Fla. (WCTV) – Follow the video above and read the recipe below for Chef Pauletta Malone’s vegan Very Berry Crumb Muffins. You can also read more about Pauletta here.
Crumb Topping
1/4 cup all-purpose flour
1/3 cup pure cane sugar
2 tbs rolled oats
2 tbs vegan butter, melted
1/2 tsp ground cinnamon
Dry ingredients:
1 1/2 cup all-purpose flour
3/4 cup pure cane sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
Wet ingredients:
3/4 cup of non-dairy milk
1/2 cup grapeseed or vegetable oil
1 tbs lemon juice
2 tsp vanilla extract
1 1/2 cup mixed berries (fresh or frozen)
- Preheat oven to 3750. Line a muffin tin with baking cups and set aside.
- Start by making the crumb topping. In a small bowl, mix together all of the crumb topping ingredients with a fork until crumbly. Set aside.
- To make the berry muffins, mix together all the dry ingredients in a large bowl.
- In a separate bowl, mix together the plant-based milk, grapeseed or vegetable oil, lemon juice and vanilla extract. Add the wet ingredients into the dry ingredients and mix until well incorporated. Be careful not to overmix – a few lumps are okay. Fold in mixed berries.
- Spoon batter into muffin tins, filling each cup about ¾ full. Top each with a spoonful of the crumb topping. Bake 20 to 25 minutes until a toothpick inserted comes out clean,
- Remove from the oven and allow the muffins to cool in the pan
Stay up-to-date with Chef Malone by checking out her website at www.pganefoods.com or her Instagram at pganefoods.
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