Vegan Raspberry Tiramisu Cupcakes - Recipe

for the cupcakes:
1 1/2 cups gluten-free all purpose flour
1 cup sugar
1 tsp. baking soda
1/2 tsp salt
3/4 cup soy, almond or rice milk
1/2 cup canola oil
2 tsp. pure vanilla extract
2 tbsp. white or apple cider vinegar

1. Preheat the oven to 350F. Mix all ingredients in a large bowl and beat for 2 minutes with an electric mixer. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the espresso soak:
1/3 cup amaretto
1 tbsp. instant espresso powder

2. In a small bowl, whisk together amaretto and espresso powder until well combined and set aside.

for the raspberry sauce:
1 cup raspberries
1/2 agave or sugar
1 tsp. vanilla extract
1 tsp. lemon juice
1/8 tsp. cinnamon
pinch of salt

3. In small saucepan, cook raspberries and agave over medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.


Using an apple corer or a cupcake corer, make a whole in the centre of each cupcake. In the hole, layer 1 tsp. espresso soak, 1 tbsp. or raspberry sauce and a sprinkling of mini dark chocolate chips until the hole is full and level to the top of the cupcake. 


for the frosting:
2 tbsp. instant espresso powder
2 tbsp. amaretto
2 tbsp. water
1 tsp. pure vanilla extract
1 cup vegetable shortening
3 cups powdered sugar


4. Combine espresso powder, amaretto, water, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and tiramisu flavor. Beat on high for 2 more minutes until light and fluffy. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip, such as a wilton tip 1M. Garnish each cupcake with a sprinkling of cocoa powder, a raspberry, a mint leaf and a chocolate curl, if desired. 


Makes approximately 12 cupcakes

Almond Cupcakes - Recipe

for the cupcakes:
1 box gluten free white cake mix
1 cup ground almonds (almond flour)
1 cup icing sugar
pinch of salt
1 cup sour cream (standard or dairy free alternatives)
1 cup vanilla flavored almond milk
3 eggs
2 tsp. vanilla extract
1 tsp. almond extract

1. Preheat the oven to 350F. Using a hand or stand mixer, place all wet ingredient in a large bowl and mix on low speed for 15 seconds. Add all dry ingredients and beat on medium speed for 1-2 minutes, or until well blended. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove pans from the oven and cool completely.

for the frosting:
1 box Wilton whipped icing mix

2. Following directions on the box, add ice cold water to powder and beat using a hand or stand mixer. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip (such as the wilton 1M). Finish each cupcake with a whole almond, or almond slices.
Baking these cupcakes in gold foil liners and sprinkling the top with gold sprinkles adds some glitz!

Makes approximately 24 cupcakes

New Year New Recipes

Hello Lovelies,
So, I know I've been MIA for a couple of weeks... but what can I say... It was the holiday season, I was off work... and let's be honest, I think we all needed a break.

Well, in the last month or so, I've found out how critical my own need for a gluten-free diet is, and I'm sure there are many of you out there who have dietary restrictions as well, or maybe you've made a health conscious choice to be vegan. Well, I don't believe anyone should miss out on the sweeter side of life because of a few tummy issues. So this year, I will be bringing you tons of gluten free, dairy free and vegan recipes. And for those of you who are afraid of these swaps, don't worry, I'll still be including some old fashioned gourmet cupcakes that I know you'll love. So stay tuned for those delicious new bites!

Also, you may have noticed I gave the blog a new look. What do you think?

I also made some changes to the look of www.heartofthebatter.com pop on over and take a peek. Let me know if you like it, or if you think I should still make some other changes. I would really appreciate your feedback!

Well, that's all for now. I hope you all had a safe and happy holiday and you're getting your whisking arm and taste buds ready for the wonderousness I've got coming your way!

Until next time!
Happy baking, caking and tasting...
Love and Sprinkles, xoxo

Soy Milk & Cranberry Muffins - Recipe

1 1/4 cups whole wheat flour
1 tbsp. baking powder
1 cup dried cranberries
1 tsp fresh rosemary, chopped
1/2 cup blanched almonds, chopped
1/2 cup pecans, chopped
1 tsp. orange extract
1/2 cup olive oil
1/2 cup soy milk
1/2 cup honey

Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, cranberries, rosemary, almonds and pecans. In a large bowl, beat the orange extract, oil, soy milk and honey until combined. Slowly fold the dry ingredients into the soy mixture until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Soy Milk & Blueberry Muffins - Recipe

1 1/4 cups whole wheat flour
1 tbsp. baking powder
1 cup dried blueberries
1 tsp fresh rosemary, chopped
1/2 cup blanched almonds, chopped
1/2 cup pecans, chopped
1 tsp. lemon extract
1/2 cup olive oil
1/2 cup soy milk
1/2 cup honey

Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, blueberries, rosemary, almonds and pecans. In a large bowl, beat the lemon extract, oil, soy milk and honey until combined. Slowly fold the dry ingredients into the soy mixture until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Rhubarb & Ginger Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1 cup cooked rhubarb, chopped into small pieces

1. Preheat the oven to 400F. Combine all cupcake ingredients (except for the rhubarb), in a medium bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Using a melon baller, apple corer, or cupcake corer, make a small well in the center of each cupcake. Fill each hole with a heaping teaspoon of rhubarb.

For the frosting:
1 cup cream cheese, softened
(or try tofutti 'better than cream cheese' for a dairy free alternative to cream cheese)
1 1/2 cups confectioners/icing sugar, sifted
1 tbsp. lime juice
1/2 tsp. ground ginger
1 1/2 tbsp roughly chopped candied ginger

2. Combine the cream cheese and confectioners sugar in a medium bowl, and beat with an electric mixer until soft and creamy. Add the lime juice, and ground ginger, and mix well. Frost each cupcake with a beveled spatula or knife. Sprinkle with a little chopped candied ginger.

Makes approximately 18 cupcakes

Dairy-free Blueberry & Pomegranate Muffins - Recipe

For the muffins:
1 cup fresh, or frozen (thawed) blueberries
1 1/2 cups unsweetened pomegranate applesauce
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the applesauce to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the blueberries until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes. 

Makes approximately 12 muffins


>These muffins are very tasty and jam packed full of antioxidants, a great start to any day!<

Dairy-free Peach & Mango Muffins - Recipe

For the muffins:
1 cup mixed fruits
>such as peach, mango and strawberry; peach fruit salad<
1 1/2 cups unsweetened peach medley applesauce
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

Preheat the oven to 350F. In a small bowl, lightly crush the cup of mixed fruit with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the applesauce to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the crushed fruit until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes. 

Makes approximately 12 muffins

Dairy-free Apple & Berry Muffins - Recipe

For the cupcakes:
1 cup mixed fresh berries
>such as blueberries, strawberries, cranberries, blackberries, raspberries<
1 1/2 cups unsweetened applesauce2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

1. Preheat the oven to 350F. In a small bowl, lightly crush the cup of berries with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the applesauce to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the crushed berries until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Drop a dollop of your favorite jam on top of each muffin before baking Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes. 

Makes approximately 12 muffins

Dairy-free Berry Cupcakes - Recipe

For the cupcakes:
2 1/2 cups mixed fresh berries
>such as blueberries, strawberries, cranberries, blackberries, raspberries<
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

1. Preheat the oven to 350F. In a food processor, puree 1 1/2 cups of the berries until smooth. In a small bowl, lightly crush the reserved cup of berries with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the pureed berries to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the crushed berries until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes. Top with a tablespoon of mixed berry jam before serving.

Makes approximately 12 cupcakes

*Most grocery stores carry frozen packages of mixed fruits, try a field berry mix for a delicious blend of fruits. Just remember to defrost 2 1/2 cups before starting to make these cupcakes*

Applesauce & Pear Muffins - Recipe

1/2 cup unsalted butter, softened
*(substitute for vegan margarine for baking for lactose free recipe)
1/2 cup + 1 tbsp. confectioners/icing sugar
1 cup self-rising flour
2 eggs
3/4 cup unsweetened applesauce
3/4 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 ripe, firm medium pear, thinly sliced
2 tbsp. granulated sugar

Preheat the oven to 350F. Place the butter, icing sugar, flour, and egg in a bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the applesauce, cinnamon, and nuts with a whisk until well combined. Spoon about 1/4 cup of the batter into each well of a muffin tin lined with baking cups. Lay the pear slices on top of each unbaked cupcake and sprinkle with granulated sugar. Bake for 25 minutes. Remove pans from the oven and cool for 5 minutes. Remove muffins from pan and cool on a wire rack for 25 minutes.

Makes approximately 12 muffins

Applesauce & Brandy Drizzle Cupcakes - Recipe

For the Cupcakes:
1/2 cup unsalted butter, softened
*(substitute for vegan margarine for baking, for lactose free recipe)
1/2 cup + 1 tbsp. confectioners/icing sugar
1 cup self-rising flour
2 eggs
3/4 cup unsweetened applesauce
3/4 tsp. cinnamon
1 small red eating apple, thinly sliced
2 tbsp. granulated sugar

1. Preheat the oven to 350F. Place the butter, icing sugar, flour and egg in a bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the applesauce and cinnamon with a whisk until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Lay a few apple slices on top of each unbaked cupcake and sprinkle with granulated sugar. Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Remove cupcakes from pan and cool on a wire rack for 25 minutes.

For the drizzle:
4 tbsp. apple brandy
3 tbsp. sugar

2. Combine brandy and sugar in a medium saucepan. Simmer on low heat for about 5 minutes. Spoon over cooled cupcakes before serving.

Makes approximately 12 cupcakes

Banana & Honey Muffins - Recipe

1 3/4 cups mashed bananas (about 4 whole bananas)
3/4 cup packed light brown sugar
1/4 cup honey
4 tbsp. vegan margarine, melted
2 cups self-rising flour
*(substitute almond flour to make this recipe gluten free)
1 tsp. baking powder
pinch salt
3/4 cup roughly chopped walnuts
18 banana chips (if desired)

Preheat the oven to 350F. In a large bowl, combine bananas, sugar, honey and margarine. Beat with an electric mixer on low-medium speed until well combined. Slowly add the flour, baking powder, and salt, and beat gently on low speed until well combined. Fold in the chopped walnuts with a large spatula or spoon until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes. Top with a banana chip, if desired.

Make approximately 18 muffins

Raspberry Mini Cheesecakes - Recipe

1 cup graham cracker crumbs

4 tbsp. unsalted butter, melted
*(substitute for vegan margarine for baking)
2 cups ricotta cheese
*(substitute with cranberry goat cheese)
2 cups cream cheese, softened
*(substitute for tofu cream cheese)
2 tsp. vanilla extract
1 1/2 cups confectioners/icing sugar
3 eggs
1/2 fresh raspberries

additional raspberries, if desired

Preheat the oven to 325F. Put the cracker crumbs into a medium bowl and stir in the butter until well combined. Spoon a heaping tablespoon into each well of a muffin tin lined with baking cups. Press the crumb mixture firmly into the bottom, to completely cover the bottom of each well. Chill in the fridge for 15-30 minutes (or until set).
In a large bowl, beat the ricotta (or goat) on low-medium speed with an electric mixer until smooth. Add the cream cheese, vanilla and icing sugar, continue to beat until smooth. Slowly add the eggs, one at a time, beating between eggs, until smooth. Gently fold in raspberries, until evenly dispersed. Spoon 1/4 - 1/3 cup of the cheese mixture into each well of the muffin on top of the graham crumbs. Bake for 23-27 minutes. Remove pan from oven and cool for 5 minutes. Remove mini cheesecakes from pan and cool on a wire rack for an additional 25 minutes. Store in fridge until ready to serve.  Top with a fresh raspberry before serving, if desired.
Mini cheesecakes can be stored covered in the fridge for up to 2 days before consumption.

Makes approximately 12 mini cheesecakes.

***Goat's milk cheese contains a different kind of lactose than standard cow's milk cheese. Because of this different kind of lactose, many people that are intolerant to cow's milk can easily digest goat's milk. Celebrity makes many flavors that will compliment these mini cheesecakes, such as blueberry, honey, fig and cranberry.***

PS Cranberry goat cheese will marry extremely well with the raspberries in this cheesecake. Cran-ras is a classic fruit combination that blends sweet and tart. If you would like to add to the cranberry flavor you can also spoon some cranberry sauce (yes like at thanksgiving) on top of each mini cheesecake before serving, DELISH!

Maple Syrup Mini Cheesecakes - Recipe

In case you don't speak french,
the adorable little canisters
behind each cheesecake
say 'maple syrup' on them...
OH CANADA!

1 cup graham cracker crumbs

*(substitute for gluten free cookie crumbs such as Sha Sha cookies or arrowroot animal crackers)
4 tbsp. unsalted butter, melted
*(substitute for vegan margarine for baking)
2 cups ricotta cheese
*(substitute with honey or fig goat cheese)
2 cups cream cheese, softened
*(substitute for tofu cream cheese)
2 tsp. vanilla extract
1 1/4 cups confectioners/icing sugar
3 eggs
1/4 cup maple syrup

additional maple syrup for drizzling, if desired

Preheat the oven to 325F. Put the cracker crumbs into a medium bowl and stir in the butter until well combined. Spoon a heaping tablespoon into each well of a muffin tin lined with baking cups. Press the crumb mixture firmly into the bottom, to completely cover the bottom of each well. Chill in the fridge for 15-30 minutes (or until set).
In a large bowl, beat the ricotta (or goat) on low-medium speed with an electric mixer until smooth. Add the cream cheese, vanilla and icing sugar and maple syrup, continue to beat until smooth. Slowly add the eggs, one at a time, beating between eggs, until smooth. Spoon 1/4 - 1/3 cup of the cheese mixture into each well of the muffin on top of the graham crumbs. Bake for 23-27 minutes. Remove pan from oven and cool for 5 minutes. Remove mini cheesecakes from pan and cool on a wire rack for an additional 25 minutes. Store in fridge until ready to serve.  Drizzle with maple syrup before serving, if desired.
Mini cheesecakes can be stored covered in the fridge for up to 2 days before consumption.

Makes approximately 12 mini cheesecakes.

***Goat's milk cheese contains a different kind of lactose than standard cow's milk cheese. Because of this different kind of lactose, many people that are intolerant to cow's milk can easily digest goat's milk. Celebrity makes many flavors that will compliment these mini cheesecakes, such as blueberry, honey, fig and cranberry.***

PS I know that figs sound like one of those fruits you only find served in a geriatrics center, but this fruit is actually quite juicy and delicious. Fig goat cheese paired with prosciutto on a sandwich or in a salad...MMM Heaven!

Mini Banana & Raisin Cheesecakes - Recipe

1 cup graham cracker crumbs

*(substitute for gluten free cookie crumbs such as Sha Sha cookies or arrowroot animal crackers)
4 tbsp. unsalted butter, melted
*(substitute for vegan margarine for baking)
2 cups ricotta cheese
*(substitute with honey goat cheese)
2 cups cream cheese, softened
*(substitute for tofu cream cheese)
2 tsp. vanilla extract
1 1/2 cups confectioners/icing sugar
3 eggs
1/2 cup mashed banana

4 tbsp. raisins

additional banana slices or chips if desired

Preheat the oven to 325F. Put the cracker crumbs into a medium bowl and stir in the butter until well combined. Spoon a heaping tablespoon into each well of a muffin tin lined with baking cups. Press the crumb mixture firmly into the bottom, to completely cover the bottom of each well. Chill in the fridge for 15-30 minutes (or until set).
In a large bowl, beat the ricotta (or goat) on low-medium speed with an electric mixer until smooth. Add the cream cheese, vanilla and icing sugar and banana, continue to beat until smooth. Slowly add the eggs, one at a time, beating between eggs, until smooth. Fold in the raisins, until evenly dispersed. Spoon 1/4 - 1/3 cup of the cheese mixture into each well of the muffin on top of the graham crumbs. Bake for 23-27 minutes. Remove pan from oven and cool for 5 minutes. Remove mini cheesecakes from pan and cool on a wire rack for an additional 25 minutes. Store in fridge until ready to serve. Top with a slice of fresh or dehydrated banana.
Mini cheesecakes can be stored covered in the fridge for up to 2 days before consumption.

Makes approximately 12 mini cheesecakes.

***Goat's milk cheese contains a different kind of lactose than standard cow's milk cheese. Because of this different kind of lactose, many people that are intolerant to cow's milk can easily digest goat's milk. Celebrity makes many flavors that will compliment these mini cheesecakes, such as blueberry, honey, fig and cranberry.***

PS If you're like me and you couldn't be bribed to eat raisins, try switching out the graham crust for a chocolate cookie crust (Sha Sha gluten free chocolate heart cookies are so delicious) and swap the raisins for mini chocolate chips. Banana chocolate chip cheesecake, YUMMY!!!

Mini Blueberry Cheesecakes - Recipe

1 cup graham cracker crumbs
4 tbsp. unsalted butter, melted
*(substitute for vegan margarine for baking)
2 cups ricotta cheese
*(substitute with blueberry goat cheese)
2 cups cream cheese, softened
*(substitute for tofu cream cheese)
2 tsp. vanilla extract
1 1/2 cups confectioners/icing sugar
3 eggs
1 1/2 cups fresh blueberries

Preheat the oven to 325F. Put the cracker crumbs into a medium bowl and stir in the butter until well combined. Spoon a heaping tablespoon into each well of a muffin tin lined with baking cups. Press the crumb mixture firmly into the bottom, to completely cover the bottom of each well. Chill in the fridge for 15-30 minutes (or until set).
In a large bowl, beat the ricotta (or goat) on low-medium speed with an electric mixer until smooth. Add the cream cheese, vanilla and icing sugar and continue to beat until smooth. Slowly add the eggs, one at a time, beating between eggs, until smooth. Spoon 1/4 - 1/3 cup of the cheese mixture into each well of the muffin on top of the graham crumbs. Bake for 23-27 minutes. Remove pan from oven and cool for 5 minutes. Remove mini cheesecakes from pan and cool on a wire rack for an additional 25 minutes. Store in fridge until ready to serve. Top with a sprinkling of fresh blueberries.
Mini cheesecakes can be stored covered in the fridge for up to 2 days before consumption.

Makes approximately 12 mini cheesecakes.

***Goat's milk cheese contains a different kind of lactose than standard cow's milk cheese. Because of this different kind of lactose, many people that are intolerant to cow's milk can easily digest goat's milk. Goat's milk cheese comes in many flavors, including various fruit flavors. If you can't find a cheese that exactly matches the flavor of the cheesecakes, try a complimentary fruit flavor and create something new!***

Gluten-free Macadamia nut & Apricot Muffins - Recipe

1 cup soya bran
1 cup finely ground, roasted macadamia nuts
3/4 cup packed brown sugar
1 tbsp. baking powder
2 eggs, lightly beaten
4 tbsp. butter, melted and cooled
*(substitute vegan margarine for baking)*
4 tbsp. vegetable/olive oil
3/4 cup milk
*(substitute for almond or soy milk)*
1/2 cup dried apricots
4 tbsp. roughly chopped macadamia nuts (if desired)

Preheat the oven to 375F. In a medium bowl mix the bran, nuts, sugar and baking powder with a whisk. In a large bowl beat the eggs, oil, butter and milk on medium speed. Add in the soya bran mixture slowly while beating until nearly combined. Fold in the apricots and roasted macadamia nuts with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 9-11 minutes. Remove from oven and sprinkle the tops with chopped macadamia nuts. Return to oven and bake for an additional 9-11 minutes. Remove from oven and cool for 30 minutes.

To turn these muffins into cupcakes, try topping them off with macadamia nut frosting.

Makes approximately 12 muffins

*Just remember macadamia nuts are toxic to dogs, please do not share this snack with your pets! *

Gluten-free Cranberry & Almond Muffins - Recipe

1 cup soya bran
1 cup finely ground, roasted almonds
3/4 cup packed brown sugar
1 tbsp. baking powder
2 lightly beaten eggs
4 tbsp. vegetable/olive oil
4 tbsp. butter, melted and cooled
*(substitute for vegan margarine for baking)*
3/4 cup milk
*(substitute for almond or soy milk)*
1/2 cup dried cranberries (try raspberry or orange flavored cranberries for a twist on the taste)
4 tbsp. slivered almonds

Preheat the oven to 375F. In a medium bowl, mix the bran, ground almonds, sugar and baking powder. In a large bowl, beat the eggs, oil, butter and milk on with an electric mixer on medium speed until just combined. Add the bran mixture and beat on low speed until nearly combined. Fold in the cranberries. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 9-11 minutes. Remove from oven. Sprinkle the top of each muffin with some of the slivered almonds. Return to the oven for an additional 9-11 minutes. Remove from oven and cool for 30 minutes.

To turn them into cupcakes, try this almond buttercream recipe.
1/2 cup butter (or vegan margarine), softened
1/2 teaspoon almond extract
2 cups confectioners sugar
2 tbsp. milk (or almond or soy milk)

Cream the butter and almond extract by beating with an electric mixer on medium speed until light and creamy. Beat in the icing sugar 1/2 cup at a time until combined. Add in milk after 1st cup of icing sugar has been added. Frost each cupcake with a knife/beveled spatula or a piping bag.

Makes approximately 12 muffins/cupcakes.

Glazed Blackberry & Orange Cupcakes - Recipe

For the cupcakes:
1/2 cup margarine, softened
*(substitute for vegan margarine for baking)*
1 cup confectioners/icing sugar
2 eggs lightly beaten
1 tsp. vanilla extract
1/2 cup fat-free milk
*(substitute for almond or soy milk)*
2 cups self-rising flour
1 tsp. baking powder
1 cup fresh blackberries
1 tbsp. grated orange zest

1. Preheat the oven to 350F. Combine the margarine and sugar with an electric mixer on medium-high speed until soft and creamy. Add the eggs slowly and mix well. Beat in the vanilla and milk. Sift the flour and baking powder and stir into the batter until just combined. Gently fold in blackberries and orange zest with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.

For the glaze:
1/2 cup confectioners/icing sugar
2 tbsp. grated orange zest
3 tbsp. orange juice
2 tbsp. boiling water

2. Mix all ingredients in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently to dissolve the sugar. Simmer uncovered for 5 minutes. Remove from heat, cool slightly and spoon over cooled cupcakes.

Makes approximately 18 cupcakes