More Muffins, Please: Vegan Raspberry Muffins

Having a muffin extravaganza this weekend.  These muffins have double the raspberry goodness.

Vegan Raspberry Muffins

Dry Ingredients:

1 cup Whole Wheat Pastry Flour, reserve 2 tbs
1 tsp Baking Powder
1/4 tsp Sea Salt

Wet Ingredients:
1 tsp Ener-G Egg Replacer + 2 tbs Water
3 tbs Canola Oil
1/4 cup Sugar
1/4 cup Soy Milk
1/2 cup Frozen Raspberries
1 tbs Unsweetened Apple Sauce
1/2 tsp Vanilla Extract

3 tsp Raspberry Preserves

Preheat oven to 350ºF.  Dredge frozen raspberries in 2 tbs flour.  Sift together dry ingredients into a small bowl.  Stir egg replacer and water, reserve.  Pour oil and sugar into a medium bowl and beat with a wire whisk until well incorporated.  Whisk in soy milk, egg replacer, apple sauce and vanilla.  Fold in dry ingredients.  Gently fold in frozen raspberries.  Evenly distribute batter into a greased muffin pan, filling each well about 3/4 full.  Top each muffin with 1/2 tsp raspberry preserves and press into batter.  Bake for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.