Allergy Mums / Support for families with allergies

publication date: May 6, 2015

Summer Burst Vegan Muffins

Summer Burst Muffins

It's time for a muffin stuffed full of summer fruits! Bursting I say...bursting with the taste of summer. I used a combination of blueberries, blackberries and strawberries but do throw in some raspberries as well if you're in the mood. This recipe calls for 1 1/2 cups of fruit...next time I may up that to 2 cups and see what happens. The trick is to get lots of fruit without losing the shape of the muffin.

Summer in a mouthful!

 

Free From: Egg, Dairy, Soya

Contains: Gluten (unless you go with Dove's Farm self-raising gluten free flour and add in 1/2 tsp Xanthan Gum)

Ingredients

4 1/2 cups self-raising flour

1 tsp bicarbonate of soda

1 tsp baking powder

1 cup caster sugar

1 ripe banana, mashed

1 1/2 cups Koko Coconut Milk or any non-dairy milk

1 1/3 cups melted Pure Sunflower margarine or any non-dairy margarine

2 tsp vanilla paste or extract

1 1/2 cups summer fruits - I used blueberries, blackberries and chopped up strawberries

Method

Preheat your oven to 170°c, 350°F

Line your muffin tin with cases

Mix your dry ingredients together - that's the flour, bicarbonate of soda, baking powder and caster sugar.

Add in the melted margarine, banana, non-dairy milk and vanilla paste or extract.

Combine until you've a slightly bumpy batter.

Batter

Stir in the fruit carefully so you don't break up the berries.

Spoon into muffin cases and bake for about 20 minutes or until a toothpick comes out clean.

Summer Burst Muffin Uniced

Leave in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Make the glaze by mixing 1 cup sifted icing sugar with 2 tbsp Koko Coconut Milk, 1 tsp Strawberry essence, 1/2 tsp of vanilla essence plus a few drops of pink food dye. While still warm spread a teaspoon of glaze on each muffin.



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