Vegan Strawberry Milkshake Muffins - theveganlunchbox.co.uk

Updated at: Thu, 17 Aug 2023 11:36:23 GMT

Step 1

Preheat your oven to 180c/160c fan/350f/gas mark 4.

Step 2

Fill a 12 hole muffin tray with muffin or cupcakecases.

Step 3

Make your milkshake up by mixing your oat milk andmilkshake powder in a jug, then add the vinegar, mix and set aside.

Step 4

In a mixing bowl add your flour, milkshake powder,salt, sugar, and baking powder.

Step 5

Add the oil to the buttermilk and mix, then pour itinto the dry ingredients and fold in. Do not overmix! Only fold until justcombined. don't worry about the odd bit of flour mixed in.

Step 6

Use an ice cream scoop (or spoon) to half fill themuffin cases.

Step 7

Add ½ teaspoon of jam to the middle of each case ofbatter, then top with more batter until the cases are about ¾ full.

Step 8

Bake for 20-25 minutes until risen and bakedthrough. Use a skewer to see if they are ready. Tips in the notes below.

Step 9

Remove from the oven, leaving the muffins in thetray for a few minutes, before moving them to a baking rack to cool completely.

Step 10

Use a skewer or toothpick to see if they are ready. Insert it into a muffin, if it comes out clean they are ready, if there is batter on it they need a little longer.

Step 11

The muffins can be kept in an airtight container for 3 days. If you pop the box in the fridge when they are cool, you will get another couple of days out of them.

Step 12

The muffins can be frozen in a freezer bag for up to 3 months. Defrost at room temperature.

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Easy

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Under 30 minutes