The Vegan Baker: Spiced fruit muffins
Home » Blog » Miyuki McGuffie » The Vegan Baker: Spiced fruit muffinsThese little treats are super easy and highly adaptable. Mix and match ingredients as you please!
I made these muffins while faced with an oversupply of nectarines (I am in the US as I write this) but you can use any fruit you like, and they don’t have to be fresh – frozen or canned will work just as well. The fruit doesn’t need to be placed on top either, you can fold it into the batter at the end if you prefer.
This recipe is an adaptation on a few basic muffin recipes and is extremely versatile. You don’t even have to add the spices if you don’t want. Or you can add whatever other spices you like. If you like ginger, add 2 teaspoons of ground or 2 tablespoons of fresh ginger to the mix. Peaches and ginger go really well together.
These muffins aren’t very sweet at all. If you like yours sweeter, sprinkle some raw sugar on top before baking. Alternatively, you could dust them with icing sugar once baked, or drizzle with maple syrup.
Personally, I like the muffins as they are. They make a nice light snack or breakfast food as they aren’t so sweet that you feel like you’re eating a dessert.
Note: if you are using fresh fruit, either freeze the muffins or eat them on the day of baking. The fruit may start to decompose if left for too long.
Spiced fruit muffins
- 2 cups flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon corn flour
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 cups milk alternative (I used almond milk for mine)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla essence or extract
- 1 cup chopped fruit
- Preheat oven to 200C.
Combine dry ingredients.
In a separate bowl mix wet ingredients together until incorporated as much as possible.
Add wet ingredients to the dry and mix.
Fold in fruit if you aren’t placing on top of muffins.
Grease or line a muffin tray. The number of muffins you end up with will depend on the size of your tray and it’s portions.
Fill muffin tray about ¾ full.
Spoon fruit on tops (a teaspoon is a good amount) and sprinkle with sugar if you are doing so.
Bake for 15-20 minutes or until lightly browned.
If you have any questions, comments or topics you’d like me to write about, please comment below. You can read more from me at good.net.nz/miyuki and for more vegan recipes or ideas, visit me at ecoamico.wordpress.com
