And so the obsession with vegan baking continues yet again. I whipped these up on Sunday morning and have to say they were my best batch yet. The recipe was adapted from my latest website discovery, The Daily Green but I wanted to keep it vegan and so substituted the egg for ground flax, a trick well learnt from the Post Punk Kitchen. Here is the original recipe.
Lemon and Blueberry Muffins
1 cup spelt flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
zest of one lemon
juice of 1/2 a lemon
1/2 cup applesauce
3 tbsps rapeseed oil
1/4 cup agave nectar
1 tsp vanilla essence
2 1/2 tbsps of ground flaxseeds mixed with 3 tablespoons water
handful of frozen blueberries
Mix the dry ingredients in a bowl and slowly mix in the rapeseed oil, followed by the applesauce then the lemon juice and agave. Finish by adding the lemon zest, vanilla essence and frozen blueberries.
Place in a muffing tray and bake for around 20-25 minutes or until the muffins have risen, started to brown and a knife comes out clean through the middle.
1 comment:
Ah another PPKer!(have you bought any of Isa's cookbooks yet?) And I have also just discovered the Daily Green! When you make your first tofu bung some of the okara into the muffins - it makes them even yummier. Personally I do not bother with the flax. I too am addicted to vegan baking!
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