Biscoff Spiced and Stuffed Muffins

What’s better than a wonderful Biscoff spiced muffin? Well obviously a Biscoff spiced AND stuffed muffin! 😋

This muffin recipe is a real winner, it lends itself to many flavours and produces the exact authentic muffin texture of bouncy sponge and an exterior that stands up to being packed in a lunch box and lasting til midday. As you might have noticed, I’m still on a packed lunch vibe, and these muffins will definitely feature in Little S’s lunch this week. (That is if they don’t all disappear before!)

Biscoff Spiced and Filled Muffins

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 12

50g caster sugar

35g soft brown sugar

1 tbsp baking powder

250g plain flour

1/4 tsp salt

1 tsp speculaas spice (or sub 1/2 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp ground cloves)

115g dairy-free margarine, melted

150ml dairy-free milk

150ml dairy-free yogurt

75ml golden or maple syrup

6 tsp Lotus spread

  1. Heat the oven to 190 degrees Centigrade. Fill a muffin tray with liners.
  2. Mix all the dry ingredients together. Pour in the wet ingredients and combine. You want not clumps of raw flour but do not over-mix, lumpy is good.
  3. 1/4 fill the liners and then dollop 1/2 tsp of Lotus spread on top. Cover with the remaining muffin mix.
  4. I topped mine with some pearl sugar, but it’s not necessary
  5. Bake for 20 minutes, or until risen and golden and a knife comes out clean.
  6. Cool on a wire rack.
  7. Drizzle with water icing before serving if you like.

Gingerbread Spiced Muffins with a Crumble Topping

There’s something so inspiring about the run up to Christmas for cooking and baking, it just makes me want to get into the kitchen and recipe develop like crazy! Maybe it’s the dark days, or maybe it’s the Christmas spices and thoughts of sharing with friends and family.

I haven’t spent enough time creating in the past few months – I’ve been doing a new job which has taken far too much of my time and energy (even on days when I’m not meant to be working), and I’ve decided that has got to stop. I need to get baking again, to test myself with new recipes and challenges because that is when I’m most energised. This week alone I’ve created three new recipes, so expect lots more posts coming up soon 🙂

Unbelievably our local Christmas lights turned on last night (it was only the 15th November!), so it suddenly felt Christmassy and I had to go a little festive and introduce some warm spice into the mix.

This is a knock out recipe for warming spiced muffins, with all the scents of Christmas rolled into one irresistible fluffy muffin topped with a crunchy crumble topping. This particular muffin recipe gives a great, authentic texture and rise which is perfect for the subtle spice. I particularly like the contrasting texture of the crumble topping, and think it really does add to the whole effect. Do add more spice if that is your preference, I kept mine subtle to please all members of the family!

These were delicious warm straight from the cooling rack, but I’m also thinking they’d make a fabulous Christmas breakfast or brunch.

Gingerbread Spiced Muffins with a Crumble Top

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12 large muffins

85g soft brown sugar

1 tbsp baking powder

250g plain flour

1/4 tsp salt

1 tsp ground ginger

1/2 tsp ground cinnamon

115g dairy-free margarine, melted

150ml dairy-free milk

150ml dairy-free yogurt

75ml golden or maple syrup

for the crumble topping:

1 tbsp oats

3 tbsp plain flour

1 tbsp demerara sugar

1 tbsp margarine

pinch of salt

pinch of cinnamon

  1. First make the crumble top: rub the margarine into the other ingredients to make a lumpy mix. Set aside
  2. Heat the oven to 190 degrees Centigrade.
  3. Fill a muffin tray with liners.
  4. Mix all the dry ingredients together. Pour in the wet ingredients and combine. You want not clumps of raw flour but do not overtax, lumpy is good.
  5. 1/2 fill the liners and then sprinkle over the crumble top
  6. Bake for 20 minutes, or until risen and golden and a knife comes out clean.
  7. Cool on a wire rack.

Tropical Breakfast Muffins and Smoothie

It seems to have taken forever for proper spring/summer to arrive this year. Even last week I was wearing wool gloves on my early morning walk to the station! At last now we’ve suddenly experienced a few rays of proper sunshine and a glimmer of heat which will let my recipes turn distinctly sunnier in vibe (let’s not mention the deluge of rain that happened yesterday!)

As a member of Foodies100 I came across a blogger challenge to use the new Vita Coco coconut milk in a breakfast recipe for the TastesLikeNoUdder hashtag challenge. Obviously using a new dairy-free milk substitute is right up my street, so I jumped at the chance. Whilst we love Oatly, maybe there’s another milk alternative out there to add to our repertoire?

The challenge involved creating a breakfast recipe using this lovely thick and rich new coconut milk from Vita Coco. This is what they say themselves about their new product:

Vita Coco has always been nuts about coconuts, and this month there’s even more reason to celebrate, with the launch of the company’s dairy-free coconut milk alternative.

Vita Coco Coconut Milk Alternative has no added sugar and if free of both gluten and soy. It’s the perfect healthy choice for breakfast, making a perfect topping for cereals, or to replace milk in your morning cuppa.

Unlike other coconut milk alternatives which are made with a whole lot of water, Vita Coco Coconut Milk is made with 70% coconut, making sure it really does taste like no udder!

The milk certainly is rich, creamy and coconutty. Personally, I think it’s a mistake to try and hide coconut in a recipe, as I find it such a strong flavour that can overpower the other ingredients. So in making these muffins with accompanying smoothie, I’ve let the coconut flavour shine out; let the coconut rule I say! Coconut immediately made me think tropical, so we have some delicious tropical muffins flavoured with coconut milk and mango and banana. Imagine swinging in a hammock on a tropical beach in muffin form, that’s the basic vibe I was going for.

I’ve put in quantities for either fresh or dried mango – the fresh gives fruity nuggets like you would find in a blueberry muffin, but if you prefer a drier texture more like a chocolate chip muffin I’d suggest using dried mango.

Clearly with half a mango remaining and some more luscious coconut milk to use up, an accompanying tropical smoothie was the obvious choice. The coconut milk gives a wonderful velvety creamy texture and is enhanced with mango, banana and pineapple. Sunshine in a sip!

This recipe is an entry into the Dairy Free Style Your Breakfast challenge with Vita Coco and Foodies100. See more great breakfast ideas athttp://vitacoco.com/uk/

Tropical Breakfast Muffins

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 6

1 cup plain flour

1/3rds cup soft brown sugar

1 and 1/2 tsp baking powder

pinch of salt

1/4 cup dairy-free margarine, melted (or sunflower oil)

1 small banana, mashed

1/3 cup coconut milk

1/2 mango, in a small dice or 1/2 cup dried mango pieces

1 tbsp soft brown sugar fro sprinkling

2 tbsp coconut flakes to decorate [optional]

  1.  Preheat the oven to 190 Degrees Centigrade/Gas Mark 5. Line a muffin pan
  2. In a bowl mix together the coconut milk, banana and melted dairy-free margarine. Set aside.
  3. Sift together the flour, baking powder and salt. Stir in the sugar.
  4. Make a well in the centre and pour in the wet ingredients. Mix until just combined (make sure you don’t over mix, it wants to look a little lumpy).
  5. Gently stir in the mango
  6. 2/3rds fill each muffin liner. Sprinkle a little sugar on the top of each and some faked coconut if desired.
  7. Bake for 20-25 minutes, until golden on top and a knife comes out clean.
  8. Cool on a wire rack.
  9. These are best eaten on the day they are made

Best served with this delicious smoothie!

Tropical Smoothie

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves 2-3

1 cup/240ml coconut milk

1 banana, chopped

1/2 mango

3 slices of pineapple, cut into chunks

  1. Blitz until smooth
  2. Enjoy!

Coffee Shop Style Giant Chocolate Chip Muffins

dairy-free coffee shop style muffins

Sometimes something more than toast and cereal is needed for breakfast, sometimes it needs to be something a little more fancy, indulgent and desirable. Since making pain au chocolat a couple of times, little S often requests them, but they’re not exactly a whip it up first thing in the morning whilst still wearing a dressing gown type of pastry! On this occasion I needed a luxurious breakfast which could be made in moments, popped in the oven whilst I was in the shower and then served warm to the waking family. Muffins are the way to go, especially chocolate chip ones where the chocolate pieces were still oozy from the oven – a perfect special breakfast if ever there was one!

I have plenty of muffin recipes on my blog, but this is the first time I’ve used aquafaba as an egg substitute and it gave some wonderfully light and fluffy results, just perfect for these giant coffee shop style muffins.

Coffee Shop Style Giant Chocolate Chip Muffins

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

egg-free giant chocolate chip muffins

makes 6 giant muffins, 9 normal

1 and 1/2 cups plain flour

2 tsp baking powder

pinch salt

pinch of cinnamon

1/2 cup granulated sugar

1/2 cup dairy-free chocolate chips

3 tbsp aquafaba (water from a tin of beans or chickpeas)

1/2 cup dairy-free milk

1/4 cup oil, I use sunflower

1 tsp vanilla extract

granulated sugar for sprinkling, about 1 tbsp

  1. Preheat the oven to 210 degrees centigrade. Line a muffin tin.
  2. In a large bowl, mix together the flour, baking powder, salt, cinnamon and sugar
  3. Stir in the chocolate chips and make sure they’re coated with flier as this will help them stop sinking in the batter
  4. Pour in the aquafaba, milk, oil and vanilla. Gently stir until just combined (looks a bit lumpy but no raw flour patches remain)
  5. 2/3rds fill the muffin cases and bake for 5 minutes at 210 degrees Centigrade, then lower the temperature to 190 degrees and continue to cook for another 15 minutes.
  6. Cool on a wire rack.

vegan coffee shop style muffins

Ginger Muffins

dairy-free gingerbread muffins

It’s essential to have a few muffin recipes in your repertoire, not only to let you whip up a quick snack in minutes, but also as a fancy, exciting breakfast option. I also find they’re a great option to make when you have unexpected guests as they as they’re the complete package – no need to wait for them to cool and then finish them off, they’re ready to serve almost straight out of the oven.

My girls always opt for chocolate based recipes so I’ve been attempting to steer them towards other flavours, to persuade them that just maybe, chocolate isn’t always best (only maybe that is!).

ginger muffins, no egg, no dairy

 

These ginger muffins are feather-light with a sweet warming ginger aroma – not dark and sticky like traditional gingerbread, more like a lighter fluffier cousin, but nonetheless delicious and tempting. In fact they’re so moreish I ate two in a row…

Gingerbread Muffins

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

egg-free ginger muffins

Makes 12

2/3 cup soft brown sugar

1 tbsp baking powder

2 cups plain flour

1/4 tsp salt

1 or 2 tsp ground ginger, depending on taste

1/2 cup dairy free margarine, melted

2/3 cup dairy free milk

2/3 cup dairy free yogurt

1/3 cup golden or maple syrup.

2 tsp Demerara sugar for sprinkling on top

  1. Preheat the oven to 190 degrees centigrade
  2. Line a muffin tray with paper liners
  3. Mix together the dry ingredients
  4. Stir in the wet ingredients until the dough is just combined and no lumps of raw flour remain
  5. 2/3rds fill each muffin case, sprinkle with Demerara and bake for 20-25 minutes, until a knife comes out clean.
  6. Cool on a wire rack.
  7. If desired, drizzle with water icing when cool.
  8. These muffins keep well for 4-5 days.

ginger muffins, no egg, no dairy

vegan ginger muffins

Hot chocolate muffins

dairy-free hot chocolate muffins

Before we get all Christmassy round here we going for a little wander into warm cosy food – food to eat in front of a roaring fire after a crisp walk in the cold, and what could be more cosy than a steaming mug of marshmallow topped hot chocolate turned into muffin form?

This muffin recipe is an absolute revelation, the texture is spot on, not too cakey like many egg free muffin recipes. The crumb is perfectly light, moist and tender.

dairy-free and egg-free double chocolate muffins

The rich chocolate muffin, studded with deep dark chocolate chunks contrasts wonderfully with the gooey part toasty melted marshmallow top, all finished off with a little sprinkle of hot chocolate powder for an added little cocoa hit. Magically the marshmallow remains soft and gooey for days on end enabling these beauties to appear freshly made even when they’ve been prepared in advance. Serve slightly warmed for an added touch of luxury.

Hot Chocolate Muffins

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, can be vegetarian and vegan)

egg-free hot chocolate muffins with marshmallow top

 Makes 12

2 cups plain flour

2/3 rds cup caster sugar

1 tbsps baking powder

1/4 tsp salt

2 tbsps cocoa powder

1/2 cup melted dairy free margarine

2/3 rds cup dairy free milk

1 cup dairy free yogurt

1/3 cup dairy free chocolate, chopped

6 large marshmallows, halved. Or  3 or 4 small ones per muffin (vegetarian if desired)

1 tsp hot chocolate powder, optional

  1. Preheat the oven to 190 degrees centigrade. Line a muffin tin with paper liners.
  2. In a large bowl mix together the flour, sugar, baking powder, cocoa powder and salt. Stir in the chopped chocolate
  3. Combine the wet ingredients; melted margarine, milk and yogurt. Pour the wet into the dry and gently mix until it is just combined with no lumps of raw flour remaining.
  4. 2/3rds fill each muffin case and bake for 15 minutes.
  5. Remove from the oven, place the marshmallows on top and sprinkle with hot chocolate powder ( if using)
  6. Return to the oven for a further 5 minutes until the muffins are cooked through and the marshmallows have puffed up.
  7. Remove from the oven, press the marshmallow down a bit so that it adheres nicely to the muffin, cool on a wire rack.

marshmallow topped vegan hot chocolate muffins