Vegan Apple/Blueberry Muffins
Apple /Blueberry Crumble Muffins
Ingredients
To Make 12 Muffins
75ml of Sunflower oil
200ml of soya yoghurt
Zest of 1 lemon
Aqua Flava - the liquid from a tin of chickpeas
150g of caster sugar
250g of self-raising flour
For Apple
1 teaspoon of cinnamon
250g of peeled and diced cooking apple (Approx 1 large cooking apple) or try my slowcooker Apple sauce.
For Blueberry
250g of Blueberries
For the crumble topping:
50g of vanilla sugar (or substitute with caster sugar)
50g of plain flour
50g of Plant butter
The How to bit
Preheat the oven to 190˚C. Line a muffin/cupcake tray with paper cases.
Measure the oil and yoghurt in a jug and then stir through the lemon zest and set aside.
To make the crumble mix add the flour, plant butter, sugar cinnamon in a bowl and rub with fingers until crumb-like in texture.
In a mixer, beat the Aqua Flava until looks like egg whites
Add in the oil, yoghurt and lemon zest and whisk until combined.
Gently fold in the flour and cinnamon until just combined. Fold through 3/4 of the apple or the blueberries until combined. Be sure not to over-mix the batter.
Spoon the mixture into the paper cases, top with the remaining apple and cover with the crumble topping.
Place in the oven on the middle rack to cook for 20 minutes until brown on top.
Remove from the oven and place on a wire rack to cool.
Enjoy :)