These classic bakery style muffins are extremely fluffy and delicious (and also dairy free).
3 cups Self-raising flour
1tsp Baking powder
1/4tsp Bicarbonate soda
1tsp Ground cinnamon
Pinch of salt
1/3 cup Melted vegan butter
1/3 cup Vegetable oil
1 cup Light brown sugar
Dash of soya cream
1 cup Cashew milk
1tsp Canilla extract
140g Islands Dark Chocolate (chopped into chips) - A mixture of Islands 100% + 65% creates the perfect combination of flavours
3/4 cup Frozen raspberries (chopped)
METHOD:Preheat the oven to 220 degreesPlace the dry ingredients into a bowl
Whisk the butter, oil, sugar & eggs together until combined. Add in the milk, cream & vanilla extract & mix further
Add the wet ingredients into the dry & fold until mixed
Fold in the choc chips & the raspberries
Put out muffin cases into a muffin tray & fill with mixture
Cook for 5 mins at 220 & then cook for a further 25 mins at 175
Leave to cool on a wire rack before eating.
Recipe + photos by @dishesbydaisy.