Fresh fruit can be expensive, particularly berries so when I find them just going out of date and discounted I stock up the freezer! Today I have stocked up with fresh raspberries and blueberries – some in the freezer and some I made into these muffins! They are sooo good its going to be very hard not to eat them all, although I am sure the Peachicks will devour the lot when they get home!
These are totally vegan with a lower than usual quantity of refined sugar (I used organic golden caster sugar) and grated apple to replace the eggs. The fresh fruit stays put in the thick mixture and turns all jammy. I really like the how the blueberries pop when you eat them. The tart raspberries are amazing and the little bit of fresh grated ginger just gives a bit of gentle warmth to the muffins without overpowering all the lovely fruit!
These are best topped warm so the drizzle soaks in and eaten the day they are made. I have topped some of mine with coconut yoghurt drizzle (1tbsp coconut yoghurt, 2tbsp icing sugar & few drops of coconut milk) and poppy seeds but you could use honey!
This recipe uses a teaspoon of fresh grated ginger – I keep mine in the freezer and when I need to use it, scrape off the skin with a spoon before grating straight from the freezer!
|Makes 12||cooks in 25-30mins @ 170C|
|75g Golden caster sugar||100g Dairy Free margarine|
|1 small apple (peeled and finely grated)||1tsp finely grated fresh ginger|
|2tbsp golden syrup (about 30g)||50ml dairy free milk (eg Koko)|
|75g raspberries lightly squished||12 whole raspberries|
|100g blueberries||175g Self raising flour|
Preheat the oven to 170C and line a muffin tray with 12 cases.
Beat the dairy free margarine and sugar together until light and fluffy.
Add in the grated apple and ginger and stir… it will look horribly curdled… DO NOT PANIC! Then stir in the golden syrup.
Next mix in the lightly squished raspberries before stirring in the flour, oats and coconut milk (or whichever dairy free milk you prefer!)
Finally fold in the blueberries and share between 12 muffin cases.
Once the mixture is shared between the cases gently push a raspberry in each muffin (or in just 10 of them if your helper has eaten the other two!)
Bake for 25-30mins. These took 25mins so you really need to watch them from about 20mins that the tops don’t burn.
Leave them to cool until just warm as they will be soggy from the hot fruit until then! While warm add the drizzle or honey, icing sugar or leave plain – its up to you!