Vegan Breakfast Muffins
I found this recipe when looking for vegan cakes and thought they looked so nice I would try them for my daughters vegan friend. My husband really likes them too so I expect I will be making them regularly! It's an American recipe from Chowhound.com so uses cups as measurement.
1 1/2 cups plain flour
3/4 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 ground nutmeg
1/2 salt
1 cup of soy milk (I used almond milk)
1 teaspoon cider vinegar
2 tablespoons corn flour
3/4 cup granulated sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
1/3 cup raspberry jam
icing sugar for dusting
1. Heat the oven to 180 degrees centigrade. Line a 12 hole muffin tin with muffin cases and set aside.
2. Sieve flour, baking powder, bicarbonate of soda, nutmeg and salt into a large bowl, make a well into the centre of the mixture and set aside.
3. In a medium non reactive bowl whisk together the almond milk, vinegar and corn flour until the corn flour has dissolved. Pour this into the well in the flour mixture. Add the sugar, oil and vanilla and stir with a spatular until combined.
4. Fill each muffin case about 3/4 full of batter. Using a spoon, create a small indentation in the batter and with a teaspoon of jam on the spoon allow the jam to fall into the centre of the batter and partially submerge. Repeat this for every muffin case.
5. Bake for about 20 - 25 minutes (mine took exactly 23minutes) in the centre of the preheated oven until the tops are firm and golden. Allow to cool in pan for 5 minutes before removing and allowing to cool completely on a rack. When cold dust with icing sugar.
