“You don’t have to be a vegan to enjoy (or make) these hearty muffins. In fact, you might be just someone who wants to make some muffins for Saturday morning breakfast and realises they don’t have any eggs. Rachel, the chef at Baobab, makes these in six muffin tins but I find them too hard to get out of the tin that way and divide the mixture into eight. I also use spelt flour and add some orange zest. They’re pretty irresistable straight out of the oven (“Mummy, muffins!”) but they also freeze well for weekday lunches.”
Baobab’s Vegan Muffins
This entry was posted in Recipes and tagged Muffins, The KitchenMaid, Vegan.
Bookmark the permalink. Follow any comments here with the RSS feed for this post. |
Post a comment or leave a trackback: Trackback URL.
Bookmark the permalink. Follow any comments here with the RSS feed for this post. |
Post a comment or leave a trackback: Trackback URL.