Super Moist Raspberry Muffins | No Egg No Milk No Butter Cake

Cake without egg / Cake without Milk / Cake without Butter.
VEGAN RASPBERRY MUFFINS, easy to makes and loaded with raspberries. They are made with simple ingredients and are perfect for breakfast, afternoon tea or anytime of the day.
Makes 6 muffins.

✅ Ingredients:
1/2 cup (100 g) Superfine Granulated Sugar
1/4 cup (60 ml) Water
1/4 cup (60 ml) Vegetable Oil
1 tbsp (15 ml) Vanilla Extract
1 cup (140 g) All-Purpose Flour
1 ½ tsp (6 g) Baking Powder
1 cup (135 g) Fresh Raspberries

Bake at 350oF (180oC), rack middle position, 20-25 minutes, or until toothpick inserted in the middle of cake comes out clean.

* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
* Mix dry ingredients and wet ingredients until JUST combined and dry flour is no longer visible. Do not overmix the batter or the cake will be dense.

✅ Printable recipe on my website: https://shirleycooking.com/vegan-raspberry-muffins/
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#blueberrycupcakes #egglesscupcakes #vegancupcakes

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