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ESPRESSO AND CINNAMON CRUMBLE MUFFINS

RECIPES/SWEET TREATS/ MUFFINS

MAKES: PREP TIME: COOK TIME:

12 muffins 15 minutes 20 minutes

FOR THE MUFFINS

1 1/4 cups unsweetened soya milk

1 1/2 tsp apple cider vinegar ⁣

2 cups cake flour ⁣

3/4 cup white sugar ⁣

2 tsp baking powder

1 tbsp corn starch ⁣

1/3 cup sunflower oil ⁣

2 tbsp instant espresso powder

FOR THE CRUMBLE:

1 cup flour ⁣

1/3 cup white sugar ⁣

1/3 cup brown sugar ⁣

1 tbsp cinnamon ⁣

1/3 cup vegan butter, melted

MAKE THE MUFFINS:

1. Preheat the oven to 200°C and line or grease a muffin tray ⁣

2. In a small bowl combine the almond milk and apple cider vinegar and set aside to curdle. ⁣

3. In a separate bowl combine the flour, sugar, baking powder, coffee powder and cornstarch. ⁣

4. Add the sunflower oil, and soya milk mixture. ⁣

5. Stir the mixture until just combined (some small lumps are fine, don’t over mix) ⁣

6. Scoop equal amounts into the muffin tin, it should make 12 muffins. ⁣

7. For the crumble combine all the ingredients in a bowl and mix until combined. ⁣

8. Crumble the mixture over the top of the muffins. ⁣

9. Place in the oven and bake for 20 minutes until the tops are golden and a toothpick comes out clean. ⁣

10. Allow to cool for 5 minutes then remove and place on a cooling rack and enjoy ! ⁣