These muffins are a delicious alternative to breakfast or an alternative snack especially if you are out and about and on the go or simply want something quick and a treat for a change.
Makes 12 muffins
Ingredients
Dry ingredients:
250g self-raising flour
100g caster sugar (or you can use brown or coconut sugar)
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
Wet Ingredients
100g blueberries (can be fresh or frozen)
1 tsp vanilla essence
70ml sunflower oil
200ml plant-based milk (I use oat or soya)
4 tsp cider vinegar
Optional extras:
1 tsp cinnamon
Handful of chopped walnuts for added protein to complete your breakfast muffin
Method
- Pre-heat oven to 180C
- In a measuring jug, measure out the milk and add in the vinegar and leave to one side so it curdles (raising agent)
- In a large bowl, add all the dry ingredients and mix well
- Add all the wet ingredients to the dry ingredients and mix well
- Using a cupcake baking tray or muffin cases, divide the mixture out into 12
- Bake in the oven for 20 minutes
- Leave to cool before enjoying (patience is a virtue đ
- These muffins will last for up to 5 days if kept in a dry container. You can keep them in the fridge and simply warm them through in a microwave for 20 seconds or in the oven at 180C for 10 minutes.