Blueberry & Poppy Seed Muffins
Blueberry & Poppy Seed Muffins
List A:
210ml soya milk
1/2 tbsp cider vinegar
300g self raising flour
150g coconut sugar
100ml olive oil
1 tsp bicarbonate of soda
2 tsp baking powder
List B:
150g fresh blueberries
3 tbsp poppy seeds
1. In a jug stir in cider vinegar to soya milk and set aside.
2. Preheat oven to 180C.
3. Line a muffin tin with chosen cases.
4. Add all remaining ingredients from list A to a food processor with whisk attachment, beat well.
5. Change attachment to K beater or dough hook, and gently fold in blueberries and poppy seeds l.
6. Divide mixture between muffin cases.
7. Bake for 20-25 minutes until soft and springy.
