SafePlates

Ingredients

• 250 g flour
• 150 g sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch of salt
• 240 ml plant-based milk (e.g. almond or soy milk)
• 80 ml neutral vegetable oil (e.g. sunflower oil)
• Juice and zest of 2 organic lemons
• 1 tsp apple cider vinegar

Instructions

1. Preheat the oven to 180°C and prepare a muffin tin with muffin liners.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
3. In another bowl, whisk together the plant-based milk, oil, lemon juice and zest, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined to form a smooth batter, being careful not to overmix.
5. Divide the batter evenly among the muffin liners.
6. Bake the muffins in the preheated oven for about 20-25 minutes, until they are golden brown and a toothpick inserted into the center comes out clean.
7. Remove the muffins from the oven and let them cool completely on a wire rack before serving.

Tip

Enjoy these wonderfully fresh vegan lemon muffins as a snack or sweet treat at any time of day!