These bosom buddies are delicious ! Make them, bake them for breakfast, tea or a treat break, because they are soft, airy and delightfully kind to the palette. The moist fruitiness that is to be found bite, after bite, after bite, is like a fruit bursting in your mouth, and saying “Hi, I’m here to ensure that you are given a memorable fruit boost never to be forgotten”. These work well with many kinds of berry fruits, such as blueberries, strawberries – so, go make and bake and enjoy these little buddies.
- 1 cup plain unbleached flour
- 1 cup of self-raising flour
- 11/2 tsp baking powder
- 1 cup of white sugar
- a few drops of almond essence
- 1 cup of soya milk (or other vegan milk of your choice)
- 1/3 cup of canola or sunflower oil
- 1 tbsp cider vinegar or 2 teaspoons of egg replacer (I use Organ)
- 1½ cups of frozen blackberries
Makes 10-12 Muffins
Place 12 muffin cups in a greaseproof muffin tin, and put your oven on 200 degrees celcius. Prepare all your ingredients beforehand on your work-surface, ensuring you have 2 medium to large-sized plastic bowls to hand. Set your blackberries aside.
Put all the dried ingredients in the first bowl, and mix. With the exception of the blackberries, place your wet ingredients in the other bowl, and mix for half a minute or so.
Now slowly pour the wet ingredients into the dried ones, and mix slowly at the same time. Do not over process – just enough so that the ingredients are blended.
Next add the blackberries to the batter mix, and slowly mix for a few seconds, just so they are well distributed and covered.
Finally pour into your muffin cups, and pop in the oven for around 20 minutes. Bring them out when they look golden, and insert a wooden skewer to check that they are ready – it should come out clean.
After removing the muffins from the oven, allow them to cool down before storing – and be careful when removing paper.
Now it’s time to put the kettle on . . . .
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