APPLE MUFFINS

By Peggie

Wonderfully soft and moist vegan apple muffins packed with delicious cinnamon flavor and whole apple pieces. Perfect for breakfast or dessert!

Ingredients

• 2 cups (250g) All Purpose Flour
• 1 cup (200g) Brown Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp Ground Cinnamon
• 1/4 tsp Nutmeg
• 2/3 cup (180ml) Vegan Buttermilk (1 Tbsp lemon juice and then add soy milk up to the 2/3rd cup/180ml line)
• 1/4 cup (60ml) Canola Oil*
• 1 tsp Vanilla Extract
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Applesauce
• 1 cup (125g) Chopped Apple (Peeled)

Preparation

Step 1

Preheat the oven to 350°F (180°C). Spray a muffin tray very well with non-stick spray and set aside.

Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt, cinnamon and nutmeg.

Prepare the vegan buttermilk by adding 1 Tbsp lemon juice to a measuring jug and then adding soy milk in up to the 2/3 cup line (180ml). Let it curdle.

Add in the vegan buttermilk, oil, vanilla, vinegar and applesauce and mix into a thick batter.

Add the chopped apples and mix in.

Divide the batter between the muffin partitions.

Bake for 30 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.

Remove the muffins from the muffin tray and place onto a wire cooling rack to cool.

Keep them covered at room temperature and enjoy within a few days.


NOTES:
*You can use a different vegetable oil if you like, melted coconut oil would also work well here.

*If you want to fancy these muffins up you can also brush the still warm tops with melted vegan butter and then sprinkle on (or dip them in) a mix of cinnamon and sugar (1/4 cup sugar (50g) and 1/2 tsp Cinnamon). I didn’t think it was necessary as they are really good on their own, though I did try it and it is a very nice addition if you want to add something extra.