Vegan cherry muffins
Vinegar reacts with bread soda to add air to cakes.
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
130g golden caster sugar
230mls almond milk
80mls olive oil
1 tsp vanilla extract
½ tsp sea salt
250g self raising flour
1 tsp bread soda
1 tbs cider vinegar
220g of cherries (either fresh destoned or frozen)
Method
Preheat your oven to 180°C and place 12 paper cases into a muffin tin.
Stir the sugar, almond milk, olive oil and vanilla together until well combined and the sugar is starting to dissolve.
Stir the salt into the flour and add this to the wet ingredients.
Mix the cider vinegar and bread soda and just when it begins to bubble stir it into the mixture. Stir in the cherries.
Spoon the mixture between the paper cases and bake for 30 minutes or until baked through. Once cool enough to handle place onto a wire rack to cool completely.
