Vegan Cornmeal Raspberry Muffins

Ingredients

• 1 Tablespoon apple cider vinegar 
• 3 Teaspoons double-acting baking powder 
• 1 Teaspoon baking soda 
• 0.8 cup cornmeal 
• 0.3 cup oil 
• 11 servings orange zest 
• 1 cup raspberries fresh frozen (Can Use Too)
• 0.3 Teaspoon salt 
• 0.8 cup sugar 
• 1 Teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• toothpicks
• muffin tray

Directions

1. Preheat oven to 400F/200C for 15 minutes. Grease or line a 12-cup muffin tin with paper liners.
2. Mix together the almond milk and vinegar; set aside for a couple of minutes until it curdles.In a large bowl combine together the dry ingredients including the orange zest. Take 2 tablespoons of this mixture andcombine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.In another bowl whisk together the curdled milk mixture, oil and vanilla extract.Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.Spoon the batter into the prepared muffin tins, about 2/3rds full. I got only 11 muffins for the above measurement.
3. Sprinkle some sugar on top of the muffins.
4. Bake for about 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
5. Transfer to a wire rack and let it cool for at least 5 minutes before removing from the pan.