Egg-Free Raspberry Muffins

Note: If you don’t have buttermilk, you can make your own. Combine a little less than 1 cup milk with 1 tablespoon of vinegar and stir together.

Preheat oven to 400ºF. Arrange liners in a muffin pan or grease cups with cooking spray.

In a large bowl, stir together flour, baking powder, sugar and cinnamon. Set aside.

In a small dish, combine egg replacer and warm water. Stir gently.

In a medium-sized bowl, combine buttermilk, oil, vanilla extract and egg replacer mixture. Stir to combine.

Pour the wet mixture into the dry mixture. Stir just until combined. Add raspberries and fold them in gently.

Spoon mixture into paper liners. Fill about 3/4 full. Bake for 16–18 minutes or until lightly browned on top. A toothpick inserted into the center of a muffin should come out clean.

Makes about 18 standard-sized muffins or 3 dozen mini muffins.

Recipe adapted from Cookies by Hilaire Walden.