Sweet Soya Clementine Muffins made with soya milk and fresh clementine juice
Prep time; 10 minutes
Cook time; 20 minutes
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup extra-virgin olive oil – you could use sunflower oil if you prefer
1 cup soya milk
3/4 cup white caster sugar
1/4 cup and 1 tablespoon of lemon juice mixed with clementine juice
Zest of 1 clementine
A pinch of ginger powder
how to make it…
Preheat the oven to 180 c. Line a 12-cup muffin tin with cupcake cases or muffin liners. In a bowl sift together the flour, baking powder, baking soda, salt and ginger.
In a separate bowl mix together the oil, soya milk, sugar, lemon juice, clementine juice and clementine zest. Add the dry ingredients to the wet and combine until you have a nice creamy mixture.
Give the mixture a smell to make sure it’s fruity enough – this is where you can experiment and add extra spices based on your personal preference. Add the mixture to each cupcake case so that they’re about ¾ full and bake them for
15-20 minutes. To check your muffins are ready, insert a skewer in and see if it comes out clean – if not put them back in the oven for a few minutes to finish.
Decorate your muffins with some sugar sprinkles – I like adding them halfway through the baking so they sink in a little but don’t melt. And the most important thing? Add a little love to all your recipes – it’s the most important ingredient.
Recipe from: www.leleslondon.com