I am not vegan, but I am out of milk and eggs. So I adapted a muffin recipe. It turned out yummy!
1 1/2 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 to 3/4 cup of the sugar of your choice (I used natural)
1 cup soymilk
1/3 cup oil
1 tablespoon ground flaxseed mixed with 2 tablespoons warm water
1 teaspoon lemon extract
1 1/2 cups frozen rasperries
Preheat oven to 400 degrees and spray/oil/butter a 12 cup muffin tin.
Mix all dry ingredients together in a large bowl. In a separate bowl, mix together the wet ingredients. Blend them together, but don't over mix. Gently fold in the raspberries and spoon into muffin tin immediately (raspberries bleed). Bake for 25-30 minutes, or until knife comes out clean. Makes 12 medium-sized muffins.