VEGAN BLUEBERRY MUFFINS
17th December 2021
Category
Classical & MKD Recipes
Fat: 17.21g Protein: 4.24g CHO: 4.97g Kcal: 192 MKD
4.97g CHO
Notes
Mo’s tip: Easy to batch up and freeze
Ingredients
- 30g Dairy free spread – VITALITE
- 2g Egg replacement - ORGRAN
- 20g Ultra fine fiberflour – LONJEVITY FOODS
- 4g Blueberries
- 20g ICING sweetener – SUKRIN or PURESWEET
- 5g Granular sweetener – TRUVIA or granular sweetener of your choice
- You will also need 2 drops of vanilla extract, 1g BARKAT baking powder and 20mls of cold water.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5
- Reserve the ICING sweetener and 10g of the Vitalite.
- Chop the blueberries.
- Mix the Orgran egg replacer with 20mls of water.
- Beat together the 20g Vitalite with the Truvia granules and vanilla extract.
- Add the egg replacer mix in with the flour, Barkat and chopped blueberries.
- Place in a muffin mould and bake for approximately 15 minutes.
- Leave to go cold.
- Beat the reserved Vitalite with the 20g ICING to make butter cream.
- Top the muffin and add colour or decoration as preferred.
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CLICK HERE FOR DISCOUNTS.