Fresh Berry Muffins

Fresh Berry Muffins Vegan

Ingredients:

Group 1

• 2 cups Self Raising wholemeal flour

• ½ cup hazelnut meal

• 1 cup crushed breakfast cereal

• 1 teaspoon baking powder

• ½ teaspoon bicarb. soda

• ½ teaspoon salt

Group 2

• ½ cup honey

• ½ cup maple syrup

• 1 cup apple juice

• 1 teaspoon vanilla extract

• ½ cup apple puree

• 2 tablespoons coconut oil

Other Ingredient

• 2 cups chopped fresh strawberries or other fresh berries.

Method: Prepare muffin tins and preheat the oven to moderate. In a large bowl combine group one dry ingredients stirring with a fork to aerate. In a separate bowl combine Group two. Now lightly stir together group one and group two. Stir in berries. 3/4 fill prepared muffin tins, bake in pre-heated moderate oven 25 minutes. Test with a wooden skewer, if it comes out clean it is cooked if not bake for about another five minutes. When muffins are golden, cool on rack 5 minutes before devouring.

Honey & Almond Muffins

Ingredients:

Group 1

• 1¼ cups wholemeal flour

• ½ cup Self Raising white flour

• 1 teaspoon baking powder

• ½ teaspoon bicarb soda

• ½ cup almond meal

• ½ teaspoon salt

• 1½ cups flaked almond

Group 2

• ½ cup honey

• 1 cup almond milk

• 2 teaspoons of almond essence

• 1/3 cup coconut oil

• 1/3 cup almond spread

Method:

1. Prepare muffin tins and pre-heat moderate oven. Put almonds in a thick-based dry pan and brown them over low heat, stirring constantly, then put almonds aside to cool. Put all group one dry ingredients in a big bowl and stir with a fork to combine and aerate. In a separate bowl thoroughly combine group two liquid ingredients. Now lightly stir together group one and group two. 3/4 fill prepared muffin tins, bake in pre-heated moderate oven 25 minutes. Test with a wooden skewer, if it comes out clean it is cooked if not bake for about another five minutes. When muffins are golden, cool on a rack 5 minutes before serving.