Blueberry Muffins

Ingredients

  • 140g Plain flour
  • 30g Soya marge
  • 3/4 tsp Baking powder
  • 1/4 tsp Salt
  • Zest of 1 lemon
  • 70g Sugar
  • 1/2 tbsp Cider vinegar
  • 90 ml Soya milk
  • 1 tsp Lemon juice
  • 1 tsp Vanilla essence
  • 125g Fresh blueberries

Method

  1. Mix the flour, baking powder, lemon zest and salt and set aside
  2. Slightly soften the soya marge and blend with the sugar, cider vinegar, soya milk, lemon juice and vanilla essence.
  3. Gradually add in the dry ingredients
  4. Gently fold in the whole blueberries
  5. Evenly distribute the mixture between 6 muffin cases
  6. Cook at 175 degrees for 20 minutes or until a skewer comes out of the middle clean
  7. Allow to cool, then try not to eat the whole batch in one go.

Cooking Temperature: 175 degrees

Cooking Time: 20 Minutes

Serves: 6

Keeps For: 5 days (as if!)

Tips and Comments

  • Don't panic about the vinegar; you really don't taste it!
  • see Not-Dairy for details of soya milk and marge.