Cranberry Honey Muffins (Vegetarian)

Satisfy your muffin craving with this delicious recipe! Great for breakfast and teatime ~

Hot tip : For many baked goods, a flax egg substitute or a chia one works well for adding in binding power and some moisture to a recipe. Chia and flax seeds naturally become gelatinous when they absorb water. A wonderful plant based egg substitute for many recipes!

[9 muffins]

INGREDIENTS:

(A)

1 Flax egg (See instruction below)

 

(B)

1 tbsp Apple cider vinegar

150ml Unsweetened soy milk or almond milk

 

(C)

2 cups  (250g) Plain flour

½ cup   (100g) Brown sugar

2 tsp Aluminium free baking powder

¹⁄4 tsp Baking soda

½ tsp Salt

 

(D)

¹⁄ cup + 2 tbsp Refined coconut oil

¹⁄4 cup (60ml) Acacia honey

 

(E)

1 cup Dried cranberries

 

INSTRUCTIONS:

1. Preheat the oven to 375F/190C. Line a muffin pan with paper liners and set aside.
2. To make a flax egg (A), mix 1 tbsp flaxseed meal with 3 tbsp water, set aside for 10 minutes.
3. In a bowl, mix (B) and set aside for 5 minutes.
4. In another bowl, mix dry ingredients (C).
5. Add (A) and (D) to (B), mix wet ingredients well.
6. Now add the wet to dry ingredients. Don’t over mix, a few lumps are fine.
7. Using a silicone spatula, gently fold the dried cranberries (E) into the mix.
8. Fill the batter into each muffin liners. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
9. Let muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack.

Get your ingredients here!

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