1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup organic unbleached sugar
1/2 cup chopped walnuts
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/2 cup vegetable oil
1/2 teaspoon almond or vanilla extract
1 cup crushed fresh raspberries mixed with 3 tablespoons organic unbleached sugar
Mix together flour, baking soda, organic unbleached sugar, and nuts in a bowl.
In another bowl, beat together applesauce, soy yogurt, flavoring extract, and oil until well blended.
Add raspberries and beat at slow speed of mixer until berries are partially broken.
Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, or until they test done.
Or, bake in greased 9x5x3″ loaf pan for at 350 deg F for 1 hour, or until done.
Sprinkle with organic unbleached sugar if desired.
Number of cupcakes made depends on size of muffin tins. Small tins: 16 cupcakes, large tins: a dozen.
Perfect with Vegan Raspberry Frosting