Egg-Free Raspberry Muffins

Directions

1. 1
   Note: If you don't have buttermilk, you can make your own. Combine a little less than 1 cup milk with 1 tablespoon of vinegar and stir together.
2. 2
   Preheat oven to 400°F. Arrange liners in a muffin pan or grease cups with cooking spray.
3. 3
   In a large bowl, stir together flour, baking powder, sugar and cinnamon. Set aside.
4. 4
   In a small dish, combine egg replacer and warm water. Stir gently.
5. 5
   In a medium-sized bowl, combine buttermilk, oil, vanilla extract and egg replacer mixture. Stir to combine.
6. 6
   Pour the wet mixture into the dry mixture. Stir just until combined. Add raspberries and fold them in gently.
7. 7
   Spoon mixture into paper liners. Fill about 3/4 full. Bake for 16-18 minutes or until lightly browned on top. A toothpick inserted into the center of a muffin should come out clean.
8. 8
   Makes about 18 standard-sized muffins or 3 dozen mini muffins.
9. 9
   Recipe adapted from Cookies by Hilaire Walden.