Cakes

Friday Basket: Quick and Easy Vanilla Muffins (Vegan)

I’ve been expanding my dessert menu to offer more than vegan cheesecakes simply because cheesecakes aren’t always practical. Especially now with the hot weather, they defrost very easily and have to be chilled. On Thursday I made some orange and mango melt-in-the-middle muffins, which are still in the testing stage. However out of this trial run I was able to whip up a perfect recipe for quick and easy muffins–at a small cost.

With this recipe you can add you own flavours and tweak as much as you like. It’s a skeleton key 🙂

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It’s really simple. In less than half an hour you’ll have a batch of warm muffins for the whole family. Once they’re cooled off, just place them in an air-tight container for freshness.

Here’s the price list:

  • Self raising flour–75p for 1.5kg, Tesco (they also do a cheaper range for 55p)
  • Sugar–£1.40 for 500g, Tesco
  • Baking powder–£1.35 for 170g, Tesco
  • Bicarb: same price
  • Oatly oat milk–£1.50 for 1l (sometimes they do offers for £1), Tesco
  • Vanilla extract–£1.30 for 60ml, Tesco
  • Sea salt (Saxa brand): 80p for 350g, Tesco

Total Price: £8.45

Vegan Vanilla Muffins (Serves 12)
Total time: 25 mins

Ingredients

  • 3 cups self-raising flour
  • 1 cup soft brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup oat milk
  • 1/4 cup sunflower oil
  • 1 teaspoon vanilla extract
  • a pinch of sea salt

Method

  • Preheat oven 180-200 degrees
  • Combine all dry ingredients in a bowl and whisk until sugar and flour lumps and fully beaten
  • Make a well in the mixture and add the oil and milk
  • Stir thoroughly
  • Spoon mixture evenly into muffin tins. There should be enough for 10-12 muffins
  • Place in the oven for 20 minutes or until the top of the muffins are golden brown

 

 

2 thoughts on “Friday Basket: Quick and Easy Vanilla Muffins (Vegan)”

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