Berry muffins

VEGAN

Ingredients

For the Muffins:
250 gr flour
150 gr raw cane or coconut sugar
1 sachet baking powder
1 tsp vanilla
150 ml plantbased milk
50 ml sparkling water
100 gr margarine
1 hand full of berries of your choice
For the creme:
1 can coconut milk (stored in the fridge overnight)
150 ml soy creme (that can be whipped)
1-2 tsp fruit powder

Instructions

1.Muffins:
2.Mix all the dry ingredients in a bowl. In a mixing bowl or in your food processor mix the margarine, milk and water until well combined. Add the dry ingredients and mix until smooth. Preheat the oven to 180 degrees, line a muffin tin with muffin papers. Chop the berries and spoon them under the batter. Fill the muffin papers with batter and top with some additional berries. Bake for about 20-25 minutes and try with a wooden stick if the muffins are ready.
3.Creme:
4.Take the hardened part of the coconut creme and leave the liquid in the can. Beat with your mixer for 5-10 minutes then add the soy creme and beat again until fluffy. Add the fruit powder and sweetener if you like and mix until smooth.

Notes

Tip from my kitchen: toss the berries in a little flour before folding them in, so they don't sink to the bottom. Frozen berries can go in straight from the freezer. Un-frosted, the muffins keep in an airtight tin for 2–3 days and freeze well. Always spread the coconut-soy cream onto fully cooled muffins – that keeps it light and turns them into cupcakes in no time. Instead of fruit powder, a spoonful of berry purée also tints the cream a soft pink.