I am beyond excited – tomorrow, we’re going to the Olympics to watch the athletics! It was really difficult to get tickets but we were absolutely determined to experience the whole Olympic thing, and especially the main stadium and Olympic Park. We’ve had the tickets for well over a year and been excited from even before then – let’s hope the day lives up to expectations!
With food allergies you can’t rely on being able to eat any food that will be available in the Olympic Park (even if you wanted to). So, I’ve prepared lots of easily portable food for us to take – yummy banana bread (recipe to follow after the games!) and these Marvellous Muffins.
Muffins have a useful role – not quite as sweet as a cupcake, no need to ice and far more portable. I’ve found it hard to develop a really good muffin recipe, my previous one was fine but didn’t quite hit the mark. This recipe, on the other hand, produces a perfect muffin every time, with the right texture. Be prepared for lots of muffin recipes in the coming weeks 😉 This recipe is adapted and has been given the lucysfriendlyfoods treatment from one I found on a wonderful blog called The Art of Dessert.
Marvellous Chocolate Chip Muffins (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
- 2 cups plain flour
- 2/3rds cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup dairy-free spread, melted
- 2/3rds cup oat or soya milk
- 1 cup soya yogurt
- 1/2 tsp vanilla
- 1 cup dairy-free chocolate chips
– Preheat the oven to 190 Degrees Centigrade/Gas Mark 5
– Line a muffin pan
– In a bowl mix together the oat milk, soya yogurt, vanilla and melted dairy-free spread. Set aside.
– Sift together the flour, baking powder and salt. Stir in the sugar.
– Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).
– Gently stir in the chocolate chips
– 2/3rds fill each muffin liner.
– Bake for 20-25 minutes, until golden on top and a knife comes out clean.
– Cool on a wire rack.