Vegan raspberry muffins

Ingredient 

• 225 g plain flour
• 3 tsp baking Powder
• 1 tsp bicarbonate of Soda
• 75 g caster sugar
• 1 orange, zested
• 150 g fresh or frozen raspberries defrosted if frozen
• 225 ml soya or rice milk
• 50 ml sunflower oil
• 1 tbsp cider vinegar 
• 1 tsp vanilla extract
• 
  
• Method
• 1. Preheat the oven to 180 C 160 C fan/gas 4. Line a 12-cup muffin tray with paper cases.
  
  2. Sift the flour, baking powder, bicarbonate of soda and ¼ tsp salt into a large bowl, then mix in the sugar and orange zest. Carefully fold in the raspberries and set aside.
  
  3. In a separate bowl, whisk together the remaining ingredients, then add these to the flour mixture, folding in to combine. Divide the batter between the muffin cases, filling each three-quarters full, then bake for 15–20 minutes or until golden on top and springy to the touch.
  
  4. Remove from the oven and allow to cool in the tray for 5 minutes, then take the muffins out of the tray and place on a wire rack to cool down completely.