We have grandchildren with severe allergies to eggs and dairy products (among others!), so I've had to learn to substitute other ingredients. Because the recipes are made only with easily-available plant products, they also happen to be perfect for anyone following a vegan diet.
Vegan blueberry and white chocolate muffins
Deliciously-decadent muffins, laced with juicy blueberries, with hits of white chocolate. Egg-free, dairy-free, vegan.
- 200 g Self-raising flour
- 100 g Oatmeal, or quick porridge oats
- 150 g Demerara (or other light brown) sugar, plus a little extra
- 2 tsp Cornflour (starch)
- 180 ml Non-dairy milk
- 1 tsp Vinegar - apple, rice or white wine
- 2 tbs Aquafaba (the juice from canned chickpeas or beans)
- 1 Splash vanilla extract
- 200 g Fresh or frozen blueberries
- 100 g Non-dairy white chocolate, cut into small chunks
- Pre-heat the oven to 200C/190C fan, and line a 12-cup muffin pan with paper muffin liners.
- In a large mixing bowl, combine the flour, oats, Demerara sugar and cornflour.
- Measure the non-dairy milk in a jug, then stir in the vinegar.
- Make a well in the dry ingredients and pour in the milk/vinegar mixture, along with the aquafaba and vanilla. Stir until just combined and there are no more floury lumps.
- Stir in the blueberries and about three quarters of the chocolate (you will need to save 12 piece of the chocolate for the topping).
- Divide the mixture between the muffin cups (a spring-action ice cream scoop is useful here), then top each muffin with a chunk of white chocolate and sprinkle with a little Demerara sugar.
- Bake for approximately 25 minutes, checking after 20 minutes and turning the tin if one side is becoming browner than the other. The muffins should be a deep golden brown and feel just firm to the touch when pressed in the centre. Leave the muffins to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.