- WET INGREDIENTS
- 1/2 cup molasses, such as date syrup, or black molasses
- 1/2 cup non-dairy milk ( I prefer oat milk by Oatley)
- 1/3 cup canola oil (or melted coconut oil)
- 2 tbsp apple cider vinegar
- DRY INGREDIENTS FOR BASIC RECIPE
- 200 grams spelt flour (or all-purpose flour)
- 65 coconut blossom sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp good quality vanilla powder (the expensive one)
- from here you can choose to add flavours to your liking, such as:
- 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp ground cloves which will give a “Winter” flavour
- or 3/4 tsp cardamom for a Middle-Eastern flavour
- or 1 tbsp vegan chocolate chips or 1 tbsp raw cacao for a chocolate muffin
- or a handful of fruits like cranberries, blueberries etcetera which should be stirred in carefully after mixing the dry into the wet.
Start by mixing the wet ingredients in a bowl. In a separate bowl mix all the dry ingredients for the basic recipe. Than decide if and which flavour you want to add. Above I gave a few suggestions, but feel free to add something you like. However should you want to add something like rosewater or coffee, which is a liquid, make sure to add into the wet ingredients bowl rather than the dry ingredients! Other than that variations are limitless.
Mix the dry into to the wet while stirring. All the flour should be incorporated. Pour the mixture into muffin trays or silicon cupcake molds or whatever you have available.
Place in a preheated oven (180℃) for exactly 22 minutes (in my combi oven). Check with a wooden stick if it comes out clean, take them out of the oven and let cool.
The result is a crispy top and a soft, moist perfect inside.
- serves: 10-12 muffins
- prep. and baking time: 30 minutes