Sweet Sundays: Hannah Kaminsky ~ If berry-picking were an Olympic sport, I’m almost certain that my dad and I would at least take a place on the podium. We’ve certainly been training enough; heading out into the “wilderness” after we both get home from work, hunting for that handful of perfect, jewel-like clusters for hours at a time. Before long, we had frozen berries, dried and dehydrated berries, pureed berries, and of course, baked berries …
A match made in heaven, chocolate and raspberries were simply meant to be together, and I knew exactly how to use a handful of those hand-picked treasures. Opting to use up some of the lovely red currants waiting in the fridge as well, I ended up with a simply constructed but complex-tasting chocolate muffin.
Although they may be a bit too sweet for breakfast, I find that these can be a wonderful snack, or a slightly healthier choice over a full-fledged, frosted cupcake. Whenever you decide to eat one though, you’ll be glad that you did! …
Wholesome Berry Chocolate Muffins
This Recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, optionally Wheat-Free, and optionally Soy-Free (depending on the chocolate chips you use!).
- 1 Cup Orange Juice
- 1/2 Cup Oil
- 1/2 Cup Dark Brown Sugar, Packed
- 1/2 Teaspoon Salt
- 2 Cups Light Spelt Flour or Whole Wheat Pastry Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Cup Rolled Oats
- 1/4 Cup Dutch-Processed Cocoa Powder
- 1/4 Teaspoon Cinnamon (Optional)
- 1/2 Cup Fresh Red Currants
- 1/2 Cup Raspberries
- 1/2 Cup Dairy-Free Semi-Sweet Chocolate Chunks or Chips
Preheat your oven to 350ºF and lightly grease 12 muffin cups.
To assemble these muffins, start by combining the orange juice, oil, brown sugar, and salt together in a large bowl. Stir to combine, and set aside.
In a separate bowl, sift together the spelt flour, baking powder and soda, oats, cocoa, and cinnamon. Throw all of your berries and chocolate chunks into the dry mixture, and toss gently to coat. Pour the wet ingredients into the bowl of dry, and stir carefully so as not to break up the berries. Once just combined, spoon the batter into your prepared muffin cups, filling them up about 3/4 of the way to the top. It might seem like a lot of batter, but trust me, it will all fit into those 12 cups!
Bake for 18 – 22 minutes, until a toothpick inserted into the center comes out clean. Let rest in the pans for 10 minutes before turning the muffins out and cooling them completely on a wire rack.
Makes 12 muffins
Hannah Kaminsky is the author of My Sweet Vegan and Vegan Desserts, two full color dessert and baking cookbooks. She also works in catering, recipe creation, and as a food stylist for professional cookbooks. You can see more of Hannah's ebooks, photos, and recipes on her blog, Bittersweet.