Ingredients

The following ingredients have 12 Servings
  • 225 ml soya milk (or another plant based milk)
  • 1 tbsp apple cider vinegar (or lemon juice)
  • 225 grams wholemeal flour
  • 1.5 tsp bicarbonate of soda
  • 0.5 tsp cinnamon
  • 150 grams blueberries (fresh)
  • 125 ml maple syrup
  • 60 ml vegetable oil ((4 tbsp))
  • 4 tbsp pumpkin seeds
  • 2 tbsp demerara sugar

Instruction

  • Pre-heat your oven to 180C / 356 F / gas mark 4.
  • Line muffin tins with 12 paper cases.
  • Mix together the soya milk and apple cider vinegar then place to one side.
  • In a large bowl, whisk together the wholemeal flour, bicarbonate of soda, cinnamon and the blueberries.
  • Add the oil and maple syrup to the milk and apple cider vinegar and whisk well.
  • Pour the wet ingredients into the dry ingredients and mix until well combined.
  • Divide the mix equally between the 12 muffins cases and sprinkle over the pumpkin seeds.
  • Place in the centre of the oven and bake until golden brown and bouncy to the touch.
  • Remove from the oven and immediately sprinkle with the demerara sugar then leave to cool.