These muffins are so delicious.
Not too sweet but very fruity.
Use frozen berries for a juicy fresh fruit filling.
Here are the ingredients and method:
200 grams Self Raising Flour, (if gluten free flour is used then add 1/4 teaspoon of xanthan gum).
100 grams caster sugar
1/4 teaspoon salt
1/4 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1/4 teaspoon pure vanilla powder
This is the egg substitute:
In a small bowl, mix together and leave to separate:
200 ml soya milk
4 teaspoons cider vinegar
Once the soya milk has separated add 80 ml vegetable oil,
(choose a light flavoured oil like rapeseed) and mix together.
Gently add the wet ingredients into the dry ingredients and mix for just a minute. The mix should be just combined, not smooth.
Add a large handful of frozen berries and gently spoon them through.
Prepare a cupcake tin with 12 cupcake containers and fill and bake at 180 degrees until risen and browned.
Once cooled, sprinkle with icing sugar.