• Lara Flanagan

Blueberry & Raspberry Muffins

Updated: Feb 29, 2020

The kids and dogs and I had a road trip today.  I promised the kids when I put the kibosh on camping that we would still have adventures.  It was such a glorious day today that we chucked our picnic blanket in the car and filled the esky and headed down the mountain and hit the beach.  Kevin and Rosie were completely overawed by the ocean and while Rosie ventured near the waterline, Kevin had a squiz, then retreated to the blanket and decided that my book and I were the most appealing option though he was fascinated by all the happenings on the beach.  

I hope next time he will be a little more adventurous.

I understood I had set myself a daily recipe challenge, thankfully with no time frame and I am pretty chuffed I even got to day two.  I thought I would keep the momentum going and Archie had talked about muffins, so as soon as we got home I whipped up these little beauties.  So, day three of the daily recipe challenge – Blueberry & Raspberry Muffins.  I am already thinking about day four!

Blueberry & Raspberry Muffins

300 grams Plain Flour

Pinch of salt

2 ½ Teaspoons Baking Powder

160 grams of Light Brown Sugar

120ml Olive Oil

350 ml water

2 teaspoon Apple Cider Vinegar

120 gram fresh or frozen blueberries + extra for decorating

120 gram fresh or frozen raspberries + extra for decorating

Preheat oven to 180 degrees fan forced oven

Line Muffin tin or cupcake tin with liners or cases

Mix flours with salt and baking powder

In another bowl, briskly whisk the sugar with oil.  Add water and vinegar to sugar and oil and whisk well.

Mix the dry ingredients with wet ingredients.   Fold in the blueberries

Fill the papers/cases with the batter.

Put 1 raspberry and a few blueberries onto the top of each muffin.

Bake for 30 minutes or until a skewer comes out clean.

#VeganRecipes #Food #VeganBaking #VeganDesserts #Cakes #VeganBreakfast #Fortheloveoffood

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