It was time for a change I felt. Something citrus yet with a bit of a crunch. Orange and poppy seed seemed the way to go. This recipe is a great dairy and egg free one. The batter is thicker than my standard cake recipe which does tend to need half a banana added to make it thick enough to hold fruit in the batter. This recipe makes a thick batter and is a denser texture – perfect for adding berries or chopped fruit that you don’t want to sink to the bottom. It doesn’t call for any milk; instead juice is used which adds a nice flavour.
Simple to make – and easy to adapt. Perfect.
Free From: Dairy, eggs, soya
Contains: Gluten, seeds
Preheat oven to 170° C, 350°F
Line your muffin tin so you don't have to faff around later
Prep time: 25-30 minutes
Cooking time: 20 minutes
4 ½ tbs dairy free margarine
2/3 cup Caster Sugar
1 ½ cups Plain Flour
½ tsp salt
2 ½ tsp baking powder
½ tsp vanilla
½ cup plus 2 tbsp Orange Juice
1 tsp Orange flavouring (I like Orange Blossom)
3 ½ tbsp poppy seeds
Cream the sugar and margarine until light and as fluffy as vegan margarine gets!
Add vanilla and orange flavouring and mix.
Add the flour, baking powder and salt and mix briefly.
Add in the orange juice and mix until you have a smooth thick batter – this doesn’t take long.
With a wooden spoon mix in the poppy seeds.
Fill the muffin liners up to about 2/3rds full.
Bake for 20 minutes or until a toothpick comes out clean. Cool in the tin for 10 minutes, then finish on a wire rack.
I then decorated with orange butter cream.
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