Vegan Berry Muffins

Indulge in these moist Vegan Berry Muffins, bursting with vibrant mixed berries and a hint of vanilla. Perfect for a cozy breakfast or an afternoon snack, they bring a touch of sweetness to any day.

• 370 g cake flour
• 2 tsp baking powder
• 1 tsp salt
• 200 g castor sugar
• 210 ml sunflower oil
• 315 ml soya milk
• 2 tbsp cider vinegar
• 1 tbsp vanilla extract
• 2 cups mixed berries (fresh or frozen but not strawberries)

Method

1. 1

   Preheat the oven to 180°C and place a rack in the center of the oven.

2. 2

   Line the cups of a 12 whole muffin tin with paper liners.

3. 3

   In a medium size bowl combine the flour, baking powder, salt and 175g of the castor sugar and stir until well mixed.

4. 4

   In a separate bowl whisk together the sunflower oil, soya milk, vinegar and vanilla.

5. 5

   Make a well in the center of the dry ingredients and pour the wet ingredients into the middle.

6. 6

   Combine without over-mixing. Fold in the berries and mix until the fruit is evenly distributed.

7. 7

   Spoon an equal amount of batter into each muffin cup and sprinkle the tops with the remaining castor sugar.

8. 8

   Bake for 25 – 30 minutes until the muffins are lightly browned and the tops spring back if pressed gently.

9. 9

   Let them cool in the tin.