Fail-proof Blueberry Muffins

This recipe is based on a muffin recipe from PPK but I’ve never been one to exactly follow things to the letter, especially when I’m not a fan of a certain ingredients. Seriously, that would just be silly wouldn’t it, making something you couldn’t benefit from when your family are sat munching haha yes I am that greedy!!

I haven’t posted pictures from the prep because, there really is no prep involved that needs pictures, it’s not complicated at all, I promise 🙂

Oven: 375f/ 190c/ gas mark 5

Makes 12

Ingredients

2 cups plain flour

2/3 cup caster sugar

2 teaspoons baking powder

1/2 teaspoon bicarbonate soda/baking soda

1/2 teaspoon salt

1 cup cranberry juice

1/2 cup vegetable oil

2 teaspoons vanilla extract

1/2 cup fresh blueberries

In a bowl, mix together the dry ingredients with a hand whisk, the manual kind! Doing this saves any messing around with sieves and mixes everything nicely.

In a jug, mix all of the wet ingredients.

Pour your wet ingredients into your dry and mix by hand. When the mix is just combined, but still lumpy, add in your blueberries, then continue to mix briefly.

Fill your muffin liners about 3/4 full and bake in a preheated oven for 23-27 minutes.

VOILA! For those of you with super beady eyes, yes, I had to use Christmas muffin liners because I’d run out of plain ones haha they look ever so pretty with their holly liners though don’t they!!

These muffins can be switched and changed to anything though, all you have to do is adapt the juice element and the berry element, so for example, choc chips and milk, orrrr blueberries and FRESH orange juice? That would be nice! The thing with this actual recipe is, I used Ocean Spray cranberry juice so you can’t actually taste the juice, whereas with fresh juice you can. But at least by using juice you’re not using excess oil for moisture, you still have a healthy element in there. That’s my story and I’m sticking to it anyway 😉

These really are the quickest and easiest muffins ever, totally fail proof and idiot proof to be honest. I can’t wait to try some more adaptions.

Now, if you’ll excuse me, I’m off to feed my face with lots of baked goods!!

 

 

XOXO

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Best Pumpkin Muffins EVER – FACT!

I use The Post Punk Kitchen for a lot of recipe ideas because I can’t have eggs, and it’s a completely vegan website so I love looking for alternative ideas and inspiration to help me along when I get sick of the same old food. Thankfully, I also love tofu too, especially the firm stuff, oo oo and the kind thats got basil in it, so tasty!

So, this recipe is one I used last year when I was selling cupcakes at a local market, people in the UK tend to be quite wary of pumpkin, I have no idea why. I love me some pumpkin though, and today I had 4 tins of pumpkin puree tucked away at the back of the cupboard and just thought, what the hell, I’ll make the muffins again today. They are perfect for a snack, but best of all, breakfast or dessert! I’m always struggling for breakfast ideas, cereal never fills me, toast gets so boring and bloating, Ready Brek is nice and all but there’s only so many times you can eat porridge, especially on the rarer warm days and fruit and yogurt, again, get a little boring for me.

SO, here I go, handing you this very special recipe that I know you will all love as much as I do because frankly, if you like pumpkin and the warming spices that go with it, then there is no reason that you shouldn’t like this. I’ve adapted it ever so slightly just to my taste.

Makes 12

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pureed pumpkin NOT pumpkin pie mix
  • 1/2 cup soy milk
  • 1/2 cup vegetable oil
  • 2 tablespoons dark corn syrup/golden syrup
  1. Preheat oven to 180c
  2.  In a bowl place all the dry ingredients. You can either sift them together or, like I did, use a basic hand whisk and just mix them together until they look well blended.

Dry mix

3.     In a seperate bowl mix together the wet ingredients.

Wet ingredients

 

4.   Add the wet mix the dry mix then whisk until just combined.

 

Pumpkin batter

 

5.      Fill the muffin liners 2/3 full and bake for 18-20 minutes.

 

YUMO

 

Now, firstly I have to apologise for the first post that posted by complete mistake, I have no idea what WordPress it trying to do to me but it did not amuse!! Mainly because this was my tomorrows post because I’m a lazy ass haha oh well, happy days peeps.

 

XOXO