Vegan muffins
Are you having visitors for coffee and want to offer something sweet? Then these quick and easy muffins are perfect.
Ingredients:
- 220 g wheat flour
- 80 ml rapeseed oil with butter flavouring (vegan)
- 2 tbsp cornflour or custard powder
- 1 tsp baking powder
- ½ tsp baking soda, alternatively 1 tsp more baking powder
- 2 tsp vanilla extract
- 150 g sugar
– ½ tsp salt
- 240 ml plant milk, e.g. soya milk
- 1 tbsp lemon juice
To serve:
– Schlagfix ready-to-spray whipping cream
Fittingly:
- Coffee
– Schlagfix coffee creamer
Preparation:
Preheat the oven to 180 degrees (top/bottom heat) and place the muffin tins in a muffin tray.
Firstly, mix the plant-based milk and lemon juice in a bowl and leave to curdle for approx. 5 minutes.
Then add the oil, sugar and vanilla extract and mix. Next, add the baking powder, bicarbonate of soda, cornflour, salt and flour and mix everything into a homogeneous batter. Pour the batter into the muffin moulds. Bake the muffins at 180 degrees for approx. 20-25 minutes. Use a skewer test to check whether the muffins are done.
Leave to cool in the tin for approx. 15 minutes and then transfer to a cooling rack to finish cooling.
Serve the muffins with the Schlagfix ready-to-spray whipped cream and coffee.
Vegan products from Schlagfix for your vegan muffins with coffee!
With the Schlagfix ready-to-spray whipped cream, which is ready to use and acts as a plant-based cream substitute the muffins are easy to serve. Thanks to its high stability, the whipped cream can be sprayed directly onto the muffins.
To go with it: Coffee or tea with Schlagfix coffee creamer. This is a vegetable milk with 10% fat for whitening coffee and tea.
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