Muffins with Apples

Dairy-free, egg-free, Tasty Apple Muffins

Ingredients (makes 8-10 muffins)

  • 250g Plain flour

  • 200g Light brown sugar

  • 1 tsp Baking soda

  • 1/2 tsp Salt

  • 1 tsp Ground cinnamon

  • 1/4 tsp Nutmeg

  • 160ml Soya milk

  • 1 tbsp Lemon juice

  • 60ml Sunflower oil

  • 1 tsp Vanilla extract

  • 1 tbsp Cider vinegar

  • 2 tbsp Applesauce

  • 1 Eating apple (half of it grated, half sliced)

 

Instructions

Preheat the oven to 180 and get a muffin tray ready with muffin cases and set aside.

Sift the flour into a mixing bowl then add the baking soda, cinnamon and nutmeg.

In a jug, add the lemon juice to the soya milk and leave it for 5 mins. It should curdle and look like a science experiment (don't panic, this is what you want!).

Pour the curdled mixture into the dry ingredients, along with the oil, vanilla essence and applesauce, then mix to create a thick muffin batter.

Add the grated apple and stir it through.

Spoon the muffin batter into the cases, making sure they're nice and full. Decorate each one with a thin slice of apple on top.

Bake in the hot oven for 20-25 mins until they look a gorgeous golden brown.

Let the muffins cool in the tray for a good half hour (if you can resist one while warm!..) Sprinkle with icing sugar, and enjoy.

 

Alternative flavours

The basics of this muffin recipe can be easily adapted to make all sorts of delicious flavours. If you're feeling adventurous, swap the apple for beetroot and nutmeg for ginger. For a chocolate fix, leave out the apple and nutmeg and add 1oz cocoa powder to your flour mixture and stir in chunks of dark chocolate.

 

More recipes coming soon...

Cutting meat and dairy from your diet is a great way to reduce your carbon footprint.

According to researchers at the University of Oxford, cutting meat and dairy products from your diet could reduce an individual’s carbon footprint from food by up to 73% 7. Source: Poore and Nemecek, Science.


Shop locally and seasonally and cut down your food miles.

 
Image by Nicolás Varela

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