For this week's Babes In Arms Breakfast Club I did some baking! It's one of my absolute favourite things to do and it's very important to us to cater for dietary intolerances wherever we can.
One half of DLFC, Amy has had to adopt a vegan diet while breastfeeding her little boy because of his allergic reaction to eggs, dairy, soy and sesame... I think she's the fourth or fifth person in my circle of friends who have had to change their diet like this while breast feeding. If that's a representative percentage then that's a lot of mums!
So I went on the hunt for something fun yet vegan you could eat one handed and pulled this recipe which has loads of recommendations on it from Eggless Cooking - the muffins were light and, well, muffiny. You really could not tell that dairy and eggs weren't in the mix here.
Here's the recipe with a couple of tweaks based on what I did:
Yields about 14 muffins.
680g plain flour
1.5 teaspoons bicarbonate of soda
1/2 teaspoon salt
Zest from 2 lemons
250g caster sugar
340g oat milk (any dairy free milk works though)
113ml Corn Oil
1 teaspoon vanilla extract
1 tablespoon White Vinegar (I used Cider Vinegar)
500g Fresh OR Frozen Blueberries
1. Heat oven to 190C for 15 minutes. Lightly grease a muffin tin - I used that spray oil stuff - but equally you can use paper muffin cases.
2. In a medium bowl, combine together flour, bicarbonate of soda, salt and lemon zest.
3. In a large bowl, combine the sugar, milk, oil, vanilla extract, and vinegar. Mix well.
4. Add the dry ingredients to the wet ingredients, stir until just combined. Don't over stir.
5. Gently fold in the berries using a rubber spatula.
6. Fill the muffin tins about 2/3rds full.
7. Bake for 22 minutes. They should be golden on top and a wooden skewer should come out clean.
8. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.