Here’s yet another great recipe for lockdown, and one that is easy and perfect to make with your children. This is a recreation of those mini choc chip muffins you see in boxes in the bakery section of the supermarket that always look so appealing but are out of bounds if you have a restricted diet. They make the perfect little sweet treat to get you through these long days at home. They also only use a small amount of flour so are ideal if your stocks are running low.
I use chocolate chips because I know they’re unfailingly popular in this household, but blueberries or dried fruit would work just as well. If you want more detailed instructions check out my first ever video on YouTube 🙂 Vegan Mini Muffins
The beauty of this recipe is not only bite sized tasty treats but also ones that freeze brilliantly. I make a batch, freeze and then pop a couple frozen into a packed lunch and they defrost in time for lunch!
Mini Chocolate Chip Muffins
(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegan and vegetarian)
Makes 24 mini or 6 large
120g or 1 cup plain flour
75g or 1/3rds cup sugar
1/2 tbsp baking powder
large pinch salt
55g or 1/4 cup dairy-free margarine, melted
75ml or 1/3rd cup dairy-free milk
125g or 1/2 cup dairy-free yogurt
1/2 tsp vanilla
75g dairy-free chocolate chips
- Preheat the oven to 190 Degrees Centigrade/Gas Mark 5. Line a muffin pan
- In a bowl mix together the milk, yogurt, vanilla and melted dairy-free margarine. 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 12-14 minutes for mini muffins or 20-25 minutes for large ones, until golden on top and a knife comes out clean.
- Cool on a wire rack.