Any-fruit muffins recipe
Fluffy vegan muffins are made with storecupbaord ingredients. We use frozen Black Forest fruit, but you can use whatever you have at home. These any-fruit muffins are a great pick-me-up.
See method- Makes 12
- 10 mins to prepare and 30 mins to cook
- 236 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 300g plain flour, plus 2 tsp
- 2½ tsp baking powder
- 185g caster sugar, plus 2 tsp
- 1½ tsp ground cinnamon
- 220g frozen Black Forest mix
- 280ml soya milk alternative
- 100g soya yogurt alternative
- 75ml sunflower or rapeseed oil
- 1¼ tsp cider vinegar
- 2 tsp vanilla extract
Each serving contains
- Energy
- 995kJ 236.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 16g
of the Reference intake
Carbohydrate 37.2gProtein 4.0gFibre 2.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a 12-hole muffin tin with paper cases. Mix the dry ingredients in a bowl with a pinch of salt, then set aside.
- In a separate bowl, toss 150g frozen Black Forest mix with 2 tsp flour to coat; shake off any excess.
- Whisk together the soya milk- and yogurt alternatives with the oil, vinegar and vanilla. Pour into the flour mixture and fold through until no white streaks remain, being careful not to overmix.
- Stir through the floured berries, then divide between the muffin cases. Top with the remaining berries. Bake for 25-30 mins until risen, golden and cooked through. Sprinkle with 2 tsp sugar. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
- Tip: Fresh berries or diced apple, pear or rhubarb work just as well as frozen fruit. If using fresh, you won’t need the extra 2 tsp flour. You can also use your favourite spice – ginger works well.
- See more Baking recipes
