Veganized Strawberry Yogurt Muffins
This is a fairly standard strawberry muffin recipe where every non-vegan ingredient has been exchanged for a vegan one. A good example of simple recipe conversion.
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Ingredients
- 2 1/4 c. plain flour
- 1/3 c. sugar
- 1 tsp. baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 tsp. salt
- 2 eggs - equivalent egg replacer
- 1/2 c. oil
- 1/2 c. yogurt - soya, eg Alpro or Sojasun
- 1 tsp. vanilla essence or powder
- 1 c. sliced strawberries
Method
- Preheat oven.
- Stir together flour, sugar, baking powder and salt.
- Beat egg replacer (made up as instructed on packet or with 2 Tsp of water). Blend in oil, vanilla and yogurt.
- Add liquid to dry ingredients. Stir quickly just until moistened.
- Fold in strawberries.
- Spoon into well greased 2 1/2 inch muffin tins or paper-lined muffin cups.
- Bake at 400 degrees F for 25 minutes or until golden brown.
- Remove to wire rack. Serve warm.
Notes
Use fruity soya yogurt or dessert for a sweeter richer taste, plain yogurt for a more refined taste. You could also use soya cream instead.
For further ideas on converting non-vegan recipes take a peek at Special Guests' Converting your own recipes pages.
About
- Difficulty: Beginners
- Preparation: Bake
- Provides: 6 servings
- Yields: 12-14 muffins
- Vegginess:: Vegan
Type
Timings
- Preparation: 10 minutes
- Cooking: 25 minutes
- Total: 35 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
