Last week I posted my Mum’s recipe for Melting Moments, the easiest vegan biscuits ever! I had a brilliant response and it turns out lots of people remember their Mums and Grannies making them too.
So this week I thought I’d share another family favourite that has made it into my recipe folder – dairy free muffins.
On Monday we took J to hospital for his baked egg challenge and needed a cake recipe that had egg in but was dairy free. So I automatically thought of these.
They are made with oil and a milk alternative and are very moist. They are also really easy to switch up and make chocolate, berry or raisin versions.
275g plain flour
1tbsp baking powder
100g caster sugar
300ml milk alternative
75ml vegetable oil
Pinch of salt
Substitute 25g cocoa for 25g flour and add 50g dairy free chocolate chips
Fold in 100g berries
Add 75g raisins and 1tsp mixed spice
Stir together flour, sugar, baking powder and salt.
In a separate bowl beat together egg, oil and milk. Mix with dry ingredients to form a lumpy batter.
Spoon into muffin cases until ¾ full.
Bake at 200c for 20-25mins.