TheVeganKind Supermarket

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:
Mix together,
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.

TheVeganKind Supermarket
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