I haven’t baked in a while but as I have the house to myself this weekend, I thought I’d make the most of it!
After scouring through my baking recipe books, I returned to an old favourite, Chloe’s Vegan Desserts. I have made (and blogged about) tonnes of vegan chef Chloe Coscarelli’s recipes and am yet to come across one that hasn’t been amazing. This time, I went for the Lemon Poppy Seed Muffins.
There was just two teensy problems; one, I didn’t have lemons and two, I didn’t have poppy seeds… So I decided to sub the lemons for oranges and see how it turned out. I actually ended up changing the recipe a fair amount due to what I had in my pantry, so here’s my adaptation:
Vegan Orange Muffins
Adapted from Lemon Poppy Seed Muffins, Chloe’s Vegan Desserts
Makes 14 muffins
2 cups plain flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon bi-carb soda
1 teaspoon salt
1 cup soy milk
1/2 cup apple sauce
1/4 cup fresh orange juice
2 tablespoons orange zest
1 tablespoon pure lemon extract
Pre-heat oven to 180°C fan-forced. Line a 12-cup muffin tray with muffin cases.
In a large bowl, mix together flour, sugar, baking soda, bi-carb soda and salt. In a separate, medium bowl whisk together milk, apple sauce, orange juice, orange zest and lemon extract.
Form a well in the dry mix and pour in wet mix. Whisk until just combined, making sure that you do not over-mix.
Spoon mix into muffin cases to about 2/3 full. Bake in oven for 15-20 minutes or until golden and cake skewer inserted in centre of muffin comes out clean.
Leave to cool for 5 minutes then transfer to wire rack until completely cooled.