Vegan blackberry and lime jumbo muffins
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Loading... - Blanca Cordova
- 02 Oct 2021
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The baking time for muffins is considerably shorter than that of a cake, meaning you can tuck in more quickly. Photograph: Rob Palmer/Pan Macmillan
makes 6
220ml almond milk
80ml (1⁄3 cup) grapeseed oil
100g caster sugar
300g (2 cups) self-raising flour, sifted
finely grated zest of 1 lime
105g (3⁄4 cup) fresh blackberries
Preheat your oven to 170C and line a six-hole jumbo muffin tin with paper cases.
Place the milk, oil, sugar and flour in the bowl of a food processor fitted with a blade. Process for 8–10 seconds or until combined. Transfer to a bowl and gently fold in the lime zest and blackberries.
Pour the batter into the lined muffin tin until about three-quarters full and bake for 20–25 minutes or until golden brown and a skewer inserted in the centre of a muffin comes out clean. Cool in the tin for a few minutes, then transfer the muffins to a wire rack to cool completely.
