CHERRY CHAI MUFFINS: VEGAN & GLUTEN FREE. Another great recipe from Susie at Gourmet Glow. "Fluffy moist muffins singing with the taste of Christmas that you still hold on to. Plump, juicy cherries cloaked in Steenbergs Organic Christmas Chai Spice Blend. Perfect for a lazy Sunday."
Cherry Chai Muffin Recipe, Gluten free and vegan
Plant based cherry muffins for all the family.
Ingredients
| 60g | coconut oil, melted |
| 300ml | almond milk |
| 2 tbsp | cider vinegar |
| 8 tbsp | any liquid sweetener such as agave |
| 1 tsp | vanilla extract |
| 2 tsp | Steenbergs Organic Christmas Chai spice blend |
| pinch | salt |
| 2 tsp | baking powder |
| 1/4 tsp | bicarbonate of soda |
| 200g | gluten free flour |
| 100g | oat flour |
| 100g | Defrosted Frozen Cherries, tossed in 1 tbsp Gluten Free Flour |
| Pearl Sugar to sprinkle |
Method
- Preheat Oven 180C. Pop 12 muffin cases in a muffin tin.
- Mix Coconut Oil, Coconut Honey, Almond Milk, Cider Vinegar and Vanilla in a jug.
- In a bowl mix all the dry ingredients, apart from the pearl sugar.
- Mix the wet ingredients into the dry and leave for 1 minute to allow the oat flour to swell. This way you can judge if you need more liquid or a touch more flour as all brands are different.
- Fold in the cherries gently and spoon into muffin cases. Sprinkle with pearl sugar and bake on the middle shelf for 20 minutes or until a skewer comes out clean.
- Set aside to cool for 5 minutes before lifting the cases onto a cooling rack and allowing to cool completely.
- Delicious with coffee or heated up with vegan ice cream!
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