Plant-Based Cherry, Orange, and Rosemary Muffins

Name: Plant-Based Cherry, Orange, and Rosemary Muffins
Yield: Serves 12 (Makes 12 muffins)
Ingredients: 2⅔ cups (13⅓ ounces; 378 grams), all-purpose flour; 1 cup (7 ounces; 198 grams), granulated sugar; 1 tablespoon, baking powder; ½ teaspoon, baking soda; 1½ teaspoons, minced fresh rosemary; ¾ teaspoon, table salt; 2 cups, dried cherries; 1 cup plain plant-based yogurt or dairy, yogurt; ⅔ cup plant-based milk or dairy, milk; 7 tablespoons, vegetable oil; 1 tablespoon, grated orange zest; 1½ ounces (3 tablespoons), aquafaba; ½ teaspoon, cream of tartar; 2 tablespoons, turbinado sugar

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Desserts or Baked Goods

For this delicate, cakey muffin, we used a simple mixture of plant-based yogurt and plant-based milk to replace the usual dairy ingredients.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES12 (Makes 12 muffins)

WHY THIS RECIPE WORKS

For this delicate, cakey muffin, we used a simple mixture of plant-based yogurt and plant-based milk to replace the usual dairy ingredients (although you can use dairy, if you like). Most of the common egg substitutes we tried gave us heavy...

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