Vegan berry muffins

Vegan berry muffins Easy Food
Makes 12
330g plain flour
2 tsp bicarbonate of soda
1 tsp salt
200g caster sugar
200ml vegetable oil
330ml almond milk
2 tbsp cider vinegar
1 tbsp vanilla extract
50g raspberries
50g blueberries
100g strawberries, chopped

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a standard 12-cup muffin tin with paper cases.
  2. Combine the flour, bicarbonate of soda, salt and all but two tablespoons of the sugar in a mixing bowl.
  3. In a separate bowl, whisk the oil, almond (or soy) milk, vinegar and vanilla.
  4. Make a well in the centre of the dry ingredients and pour in the wet ingredients, stirring to combine.
  5. Gently fold in the berries.
  6. Divide the batter among the muffin cups. Sprinkle the tops with the reserved sugar.
  7. Bake for 25-30 minutes until golden and puffed. Leave to cool slightly in the tin before transferring to a wire rack to cool completely.

Note: soy milk can be used as an alternative to almond milk, if you wish.

Per serving: 324kcals, 16.2g fat (3.1g saturated), 41.4g carbs (19g sugars), 3.9g protein, 1.5g fibre, 0.42g sodium