Vegan apricot and blueberry muffins

I thought you might like a vegan version of my cake recipe. Makes 12 incredibly light and fluffy muffins. As the apricots add to the sweetness, you may want to reduce the sugar a little.
400g self-raising flour
4 tsps baking powder
200g sugar
125g fresh blueberries
125g semidried apricots, chopped to about the same size as the blueberries
400ml soya milk
150ml sunflower oil
  • Mix dry ingredients
  • Add fruit and stir well
  • Add wet ingredients and beat for 2 mins, being careful not to burst the berries
  • Put into prepared muffin trays and bake 15-20 mins in an oven preheated to 180C.
  • Remove when cooled and sprinkle with icing sugar.


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