From quiche muffins to chocolate and courgette, sweet potato and pecan, the choices of muffin fillings are endless. In this recipe I’ve gone for a rather simple dried cranberry and walnut, which has a delicious, yet subtle flavour. Not overly sweet and ideal for either breakfast or a quick treat in-between meals. The dried cranberries are soaked first for about 20 minutes in water, just to soften them up and revitalise them ready for baking. This is a step worth taking so that you don’t end up with overly-chewy cranberries.
If you want to make these muffins in advance, they’ll keep nicely in the fridge for a couple of days.
There is a full class on these muffins on Richard Church’s Vegan Cook School.
One of the quickest and easiest cakes to make has to be muffins. Muffins are an extremely versatile treat. You can have them for breakfast, lunch or dessert. They can include all manner of ingredients, ranging from sweet to savoury. Perhaps their greatest advantage is that they are mixed in one bowl, typically using nothing more than a fork, and then transferred straight to the muffin tin for baking. They are also very quick. You can get up on a Saturday morning and have them ready for breakfast in almost no time at all.
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Vegan Cranberry and Walnut Muffins
Ingredients
Ingredients:
- 425 g self-raising flour
- 50 g chickpea flour
- 2 heaped tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 50 g walnuts chopped
- 50 g dried cranberries soaked in water for 30 minutes, then drained
- 200 g golden caster sugar
- 1 tsp vanilla extract
- 125 ml vegetable oil
- 350 ml vegan milk
- Vegan butter for greasing
Instructions
Method:
- Preheat the oven to gas 5/190C/375F.
- Put the two flours, the baking powder, bicarb of soda and salt into a large mixing bowl and mix together using a fork. Now add the walnuts and cranberries and stir in.
- Pour in the sugar and mix through, then add the vanilla extract, the oil and the vegan milk. Mix until it is fully combined and set aside.
- Use the vegan butter to grease each hole of a 12-hole, non-stick muffin tin. Make sure you grease the flat top part as well, so that the muffins won’t stick as they come up over the top. I didn’t use muffin cases for mine, just a good, non-stick muffin tin. You can line each hole with muffin cases though, if you prefer.
- Use an ice cream scoop or a large spoon to scoop out the muffin batter, and a teaspoon to scrape the batter off into the muffin tin. Fill each hole almost to the top, so that you get a good rise on the muffins.
- Place the muffin tray in the middle of the oven and cook for 25-30 minutes, until they are well risen and golden brown. Allow the muffins to cool for 5-10 minutes to firm up before removing them from the tin. Transfer to a cooling rack to fully cool.
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Richard Church’s Vegan Cook School
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