SIMPLE, QUICK RECIPE · GREAT FOR SHARING

I tasted a chai muffin and with the first bite I knew I was going to try to recreate them as soon as I could. The next day I got to mixing up batches of batter and adding different fruits until I perfected it. Here’s that recipe.

Enjoy!

MAKES: approx. 12 muffins

PREP: 5 minutes

COOKING: 30 minutes

TOTAL TIME: 35 minutes

INGREDIENTS

3 cups plain flour (sub with almond flour if making gluten-free)

1 1/2 cup plant milk

1/3 cup sunflower / vegetable / rapeseed oil

1/2 cup demerara / coconut sugar

2 tsp baking powder

1 tsp cinnamon

2 tsp ginger

1 tsp cardamom

1/2 tsp fresh nutmeg

pinch of salt

200g peaches (1/2 a tin or aprox. 1 cup), cubed

Icing sugar for decoration (optional)

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@BlueOllis

METHOD

Preheat the oven to 180C (350F).

Gently mix all of the ingredients together (be careful not to over mix) in a large mixing bowl and spoon into muffin moulds equally, filling them to the top.

Place in the oven and let bake for 30 minutes or until risen and just golden.

Dust with icing sugar and cinnamon for decoration.