I am afraid to say that I am a terrible food snob. I am completely obsessed with good food. About other things, I tend not to worry. I create a seasonal uniform so I can wear the same thing repeatedly, and I wear the same piece of clothing until it falls apart. I can forget to brush my hair for days. If it does the job, then who cares what brand it is. I am increasingly trying to buy 2nd hand clothes, and I would prefer if the clothing is vegan. Shoes? Not my thing. Apart from my gumboots I own two pairs of shoes – my vegan Doc Martens and my cheap rip-off vegan Birkenstocks that I bought when I was last in Italy which unfortunately are coming to the end of their days.
But food is a completely different story. I used to love watching Sex and the City. Manolo Blahniks and their ever-changing wardrobes, not of interest. But the restaurants, cafes, endless boutique breakfasts, late dinners and places to eat. Oh my. Now that appealed to me. As I was so obsessed with food, initially the realisation that I had to change my eating habits was like a stab in the heart with a rusty knife. (And yes, I am prone to a sense of the dramatic).
In my previous life, I drank into the wee hours without looking at the time. I slept in and had late, leisurely decadent breakfasts. I loved to spend an afternoon grazing with friends on amazing pate and cheeses (god don’t talk about cheese). I made incredible cakes and desserts, even typing that makes me salivate. I tend to spend a lot of time salivating. Basically, to sum it up, food has always been my indulgence, so all I could think about when I first embraced a new diet was that I was going to lose my favourite sense of indulgence. Luckily, I eventually got over that, and I have discovered and created a world of food that is incredibly yummy, indulgent and to top it off it keeps me healthy and strong.
I have always loved baking, but I stopped for a long while after going vegan as I seemed to be making a lot of tasteless inedible bricks. However, I am rediscovering my love of all things baked. The kids seem to be very happy about that. These raspberry muffins are absolutely scrummy, and they took me a while to get right. I love fruit in cakes and muffins, so these are loaded with raspberries. If you don’t fancy a really fruity muffin, just decrease the number of raspberries by about a third.
Vegan Raspberry Muffins
- 300 gram plain flour
- Pinch salt
- 2 1/2 teaspoons baking powder
- 180 gram caster sugar
- 120 ml olive oil
- 350 ml water
- 1 1/4 teaspoon apple cider vinegar
- 240 gram raspberries
- Preheat oven to 180 degrees Celsius fan forced oven.
- Line cupcake tin with cases.
- Mix flours with salt and baking powder.
- In another bowl, briskly whisk the sugar with oi. Add water and vinegar to sugar and oil and whisk well.
- Mix the dry ingredients with wet ingredients. Fold in the raspberries.
- Fill the cases with the batter.
- Bake for 30 minutes or until a skewer comes out clean.