Vegan Muffins
Blueberry muffins made with plain flour, soy milk and oil, with no eggs or dairy, baked for 22 minutes at 190C.
Photograph credit: Vegan Apple Cinnamon Muffins (3879653097) by Vegan Feast Catering · CC BY 2.0 · Wikimedia Commons
What Goes With It
- Plant butter
- Hot tea
- Plant yoghurt
Making Vegan Muffins, Step by Step
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Heat the oven to 190°C / 375°F and line a 12-hole muffin tin with paper cases.
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Mix the flour, baking powder, sugar and salt in a large bowl.
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Stir the soy milk with the vinegar, then add the oil and vanilla. Pour into the dry mix and stir until just combined.
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Toss the blueberries in a teaspoon of flour and fold in. Fill the cases right up.
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Bake for 22 minutes until golden and a skewer comes out clean. Cool in the tin for 5 minutes.
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Worth Knowing Before You Cook
Stop stirring while the batter is lumpy.
Coat the berries in flour.
Fill the cases generously.
Storing and Reheating
Keeps for 3 days in a tin. Freeze for 2 months.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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