By Laura Brady
Black & Blue Muffins
3 steps
Prep:5minCook:25min
These are bursting with berries, ever so slightly tart, vegan cupcakes. They are not overly sweet, in fact I think they could happily handle a tooth-ache inducing frosting of some sort if you were so inclined to whip one up. They would also be good bed-fellows with a few dark and white chocolate chips thrown in. Beware the batter is psychedelic purple pre baking and then calms to a respectable brown crust with delicate purple hued filling.
And if blackberries are a little tart then do think about replacing with a higher proportion of blueberries or even strawberries.
Updated at: Thu, 17 Aug 2023 05:00:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories171.8 kcal (9%)
Total Fat6.5 g (9%)
Carbs27.3 g (10%)
Sugars13.7 g (15%)
Protein1.9 g (4%)
Sodium212.2 mg (11%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 180C/gas mark 6 and line a 12 hole muffin tin with paper cases.
Step 2
Use a food processor with the blade attachment fitted (or a handheld blender) to blitz the blackberries, blueberries and oil to a smooth consistency. Add the rest of the ingredients and pulse lightly a few times until just combined. (You can also stir the dry ingredients in with a metal spoon).
Step 3
Divide equally between the 12 cases and bake for 25 minutes until the muffins are brown on the top and a toothpick comes out of the middle of the central cupcakes clean. Cool out of the tin, on a wire rack. These keep in an airtight tin for 2 days or can be frozen in freezer bags. Defrost at room temperature for 30 minutes before eating.
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