A Cornish girl's food adventures

Vegan apple muffins

Nine times out of ten if I bake something vegan it’s because I’ve run out of eggs. These muffins are so nice though that I would make them this way whether I had eggs in my fridge or not. They’re incredibly fluffy and full of flavour, I promise you won’t even notice that they’re vegan!
I make my apple sauce by finely chopping a couple of Bramley apples and cooking them in a small pan with a tablespoon or two of water until they are soft and pulpy.

makes 6 (multiplies easily)
200g apple sauce
50ml non-dairy milk
2 tbsp vegetable oil
130g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
1/4 tsp ground ginger
1/4 tsp ground allspice
50g light soft brown sugar

Pre-heat your oven to 190°c and line a six hole muffin tin with paper cases. Whisk together the apple sauce, milk substitute and oil in a jug. Sift the flour, raising agents and spices into a mixing bowl before whisking in the salt and sugar. Make a well in the centre and pour in the wet mixture. Briefly stir, just enough to combine everything.If you over mix it then the muffins will become heavy and dense instead of light and fluffy. Divide the batter evenly between the paper cases and bake the muffins for 20 minutes, until they are well risen and golden brown. Enjoy whilst still warm or leave to cool, as they’ll keep for a couple of days.

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