Raspberry Muffin Recipe

Here is the recipe we used to test a variety of egg substitutes in our Egg-sellent Baking Substitute experiment.

Makes 10-12 muffins. (Adapted from a recipe in Stephanie Alexander's The Cook's Companion)



  • Vegetable oil (to grease muffin tins)

Dry Ingredients:

  • 220 g self-raising flour
  • 1/2 cup caster sugar
  • 1 tsp cinnamon

Wet Ingredients:

  • 3/4 cup almond milk
  • 1 egg substitute (Click here for our list of egg substitutes) !!!!!!
  • 1 tsp vanilla essence (less if you're using vanilla extract)
  • 3/4 cup vegetable oil
  • 1/2 cup frozen raspberries



  1. Preheat oven to 180°C and grease muffin tins with vegetable oil.
  2. Mix dry ingredients in a large bowl.
  3. Combine wet ingredients in a separate bowl and whisk lightly.
  4.  Make a well in the centre of dry ingredients, pour in wet ingredients and mix lightly, incorporating wet ingredients a little at a time to reduce lumps.
  5. Gently fold in raspberries (make sure they're still frozen or else you will get strange blue muffins like we did).
  6. Spoon batter into muffin tins until two thirds full, then bake for 30-35 mins until they turn golden brown and an inserted skewer comes out clean.
  7. Turn muffins out on a wire rack to cool.
Get ready for Steptember

Get ready for Steptember

Baking Substitutes: The Egg-speriment

Baking Substitutes: The Egg-speriment