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Cocoa Raspberry Muffins

From Vegan Brunch

1 cup almond milk

1 teaspoon apple cider vinegar

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup canola oil

2 tablespoons unsweetened applesauce 

1 teaspoon pure vanilla extract

1/4 teaspoon almond extract

1 1/2 cups raspberries 


Preheat oven to 375. Lightly grease muffin tin. Measure out milk in a large measuring cup and add the vinegar. Set aside to curdle. In a large mixing bowl, stir together flour, cocoa powder, sugar, baking powder and salt. Make a well in the center and add the milk, oil, applesauce and extracts. Stir to combine. Fold in the berries. Scoop the batter into muffin tin until batter is almost filled to the rim. Bake for 24 to 28 minutes, until toothpick comes out clean. Let cool before transferring to cooling rack. 


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