Holy crap that’s a long title.
This is an original recipe, and is still a work in progress, so please don’t kill me if they’re not the best thing ever. I think they’re pretty delicious.
- 2 cups plain gluten-free flour (I use Orgran brand)
- 1/3 cup caster sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups soy milk**
- 1/4 cup vegan margarine
- Egg replacer for one egg
- 1 tsp lemon juice
- 1 cup vegan white chocolate chips (or chopped up vegan white chocolate)
- 1 cup fresh or frozen berry mix (I used raspberry, mulberry and blueberry
- Preheat oven to 200 degrees Celsius and lightly grease a muffin pan.
- Mix together the flour, sugar, baking powder and salt.
- Add the soy milk, vegan margarine, egg replacer and lemon juice and stir until mixed. Very important: do not overmix, or your muffins will be chewy! Just enough to combine ingredients.
- Fold in the berries and choc chips.
- Spoon the batter in to the muffin pan, filling each cup about 3/4 full.
- Bake for 20-25 minutes, until muffins are golden brown.
**NB: the amount depends on the flour; ‘normal’ flour takes about 1 cup, and depending on the composition of gluten-free flour, it may take more or less to make a smooth batter consistency. Just add the soy milk in small amounts and see how you go.