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You are here: Home / Recipes / Breakfast / Winter spiced vegan muffins

Winter spiced vegan muffins

December 10, 2015 by Emma 2 Comments

Tis the season…to start baking!

I am a bit behind on my Christmas preparation but as always, it starts with the food.

winter spiced muffin #vegan #dairyfree

When I was in America for Thanksgiving I picked up a copy of Allergy Mama’s Easy FastFamily Meals. When I found her baking book back in 2013 I had only just found out about J’s allergies and was feeling overwhelmed. She showed me that he didn’t need to miss out and made me want to get baking again. This recipe is inspired by her Morning Glory Muffins.

These muffins are full of fresh apple and carrot, so great for hiding veggies for the kids and also delicately spiced with winter aromas. They work well for a quick breakfast or with a simple lemon icing on top for afternoon tea.

Ingredients(makes 12)

1 medium carrot, grated

1 apple, grated

215g flour

60g light brown sugar

2tsp bicarbonate soda

2tsp cinnamon

1/4tsp ground ginger

1/4tsp ground nutmeg

125ml vegetable oil

125ml non-dairy milk (I used oat)

2tbsp water

1tsp vanilla essence

Large handful cranberries

muffinMethod

Combine flour, sugar, bicarb and spices.

Whisk together oil, milk, water and vanilla and add to flour mixture. Stir in carrot and apple and most of the cranberries, leaving a few to sprinkle on top before baking.

Bake at 180c for 20mins.

 

 

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Filed Under: Breakfast, Dairy Free, Desserts, Egg free, Nut free, Sweet treats

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Comments

  1. Vicki Montague - The Free From Fairy says

    December 11, 2015 at 12:37 pm

    Oh yum! I love the sound of these and I bet they are really moist?

    Reply
    • Emma says

      December 12, 2015 at 9:45 pm

      Yeah they are.

      Reply

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