Winter spiced vegan muffins

Tis the season…to start baking!

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

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

Method

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.