Marmalade Muffins.

  • 320g wholewheat flour
  • 4 teaspoons baking powder
  • 100g sugar (I used coconut)
  • 200g coconut oil/vegan butter spread
  • 60g chia seeds
  • 100g dried cranberries
  • 2 flax eggs (2 tablespoons flax meal mixed with 6 tablespoons water and left to sit for 10 minutes or so)
  • 200ml plant milk (I used soya)
  • 100g (ish) marmalade (fine cut would probably be best, but I only had thick cut and it turned out fine)

It’s all pretty simple – mix the baking powder and sugar into the flour so it’s all evenly distributed, then mash the flour mix into the coconut oil. You’ll end up with a very dry, sandy mix. Tip in all the other ingredients bar the marmalade and mix it all up into a dough. Scoop your dough into muffin cases – I ended up with 12 – and bake at Gas Mark 4/180C/350F for 20-25 minutes.

As they cool, warm up the marmalade (it doesn’t need to get crazy hot and boiling or anything like that, just warm so it’s more liquid and runny than usual) and brush it generously over the top of the muffins. Enjoy 🙂


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