Vegan Mofo Day 27 – Raspberry Cornmeal Muffins | Himbeer-Maismehl-Muffins

raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins raspberry cornmeal muffins

[deutsche Version]

These were gorgeous. Soft and fluffy on the inside, firm and golden coloured on the outside. The sweetness of these summery cornmeal muffins perfectly accompanied by the sour bursts of raspberries as you bite into them. Freshly picked raspberries from the garden (still had some in the freezer). Yum. We all loved these muffins. And so will you🙂

I made normal sized muffins and mini-muffins. The minis were really cute, and would make perfect lunchbox snacks, since they were firm and truffle-sized. The big ones are great for breakfast. Or anytime.

And by the way: I loved them the most when they were freshly baked, just out of the oven. They´re still absolutely fine when cold, but when they´re so soft and steaming it just makes them even better🙂

Daily Mofo Favs!

Raw Lime Mousse Pie – by soydivision
The Four Seasons Salad – by vegancinegrub
Vegan lemon meringue pie – by bitesizedthoughts
Southwestern Stuffed Sweet Potatoes – by hellyeahitsvegan
Five Minute Creamy Shiitake Tomato Soup – by marystestkitchen

Raspberry Cornmeal Muffins

I didn´t change anything about the recipe, so just head over to the Urban Vegan for the original post.

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Diese Muffins sind toll. Innen weich und luftig, außen goldgebacken. Die Süße dieser sommerlichen Maismuffins passt super zu den leicht sauren und saftigen Himbeeren, wenn man hineinbeißt. Und ich hatte noch selbstgepflückte aus unserem Garten im Tiefkühler. Lecker. Alle haben diese Muffins geliebt. Und das werdet ihr auch🙂

Ich habe sie in Normalgröße und Mini gemacht. Die Minis waren richtig niedlich. So groß wie eine Praline. Die großen kann man gut zum Frühstück essen. Und auch sonst immer.

Und übrigens: am Besten fand ich sie, als sie noch frischgebacken waren, gerade aus dem Ofen. Kalt sind sie auch noch gut, aber warm und dampfend ist natürlich viel besser🙂

Tägliche Mofo-Favoriten!

Raw Lime Mousse Pie – by soydivision
The Four Seasons Salad – by vegancinegrub
Vegan lemon meringue pie – by bitesizedthoughts
Southwestern Stuffed Sweet Potatoes – by hellyeahitsvegan
Five Minute Creamy Shiitake Tomato Soup – by marystestkitchen

Himbeer-Maismuffins

Da ich nichts am Rezept verändert habe, hier ist der Originalpost von Urban Vegan (englisch).

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