Everything seems so much cuter when miniaturized but, I must warn you, their tiny size makes it dangerously easy to gobble up a handful in one go, as each cake can be consumed in a mere, single bite. However, these muffins are deceivingly healthy as they are free of refined sugars and flours which will help maintain, rather than spike, your blood sugar levels.
This recipe is super versatile as you can use any fruit that is in season and jams you have to hand. I have a preference for blueberries or blackcurrants and I flavour the cake batter with elderflower essence. It’s delicate, floral flavour entwines perfectly with the tartness of these fruits. However, if you don’t have elderflower essence to hand omit it for a simple pinch of salt, a tsp of vanilla or almond extract or the zest of citrus fruits instead. You can really play around with the palate of these muffins.
Vegan cakes can sometimes by dense and gooey but, this sponge is light and fluffy thanks to the aquafaba which acts as an egg substitute, helping to amalgamate the mix as well as providing lift.
This is an all in one recipe you can literally throw it all together in a few minutes, so there’s really no excuse not to give these pygmy delights ago!
(This recipe makes about 15-18 mini’s or 6 regular sized muffins)
- 50g aquafaba (liquid from a tin of legumes)
- 25ml sunflower oil
- 75g apple puree (or maple syrup, honey etc)
- 2 tbsp. plant milk (I use oat or hemp but any is fine)
- tsp elderflower essence (or vanilla extract)
- 100g wholemeal self raising flour
- 1/2 tsp baking powder
- about 50g of refined sugar free jam (I like to use St Dalfour’s blueberry or blackcurrant jam)
- handful of dried or fresh berries
- oats, for sprinkling
1. Preheat the oven to 170 or 160 degrees for fan assisted ovens. Line a mini muffin tray with paper cases, or simply grease the pan with a little oil instead or using cases.
2. Whisk the wet ingredients along with the flour and baking powder all together in a small bowl.
3. Spoon a small tsp of the batter into the cases so they are almost half full, then dollop on about a 1/4 tsp of jam followed by another tsp of the cake mixture. Sprinkle with oats and top with a dried or fresh berry. Bakes mini’s for 13-15 minutes and regular muffins for 22-25 minutes, until gently golden and springy to the touch.
4. Leave to cool a little as the jam middle will be burning hot (learnt from my own greedy impatience!) These will last 2-3 days stored in an air tight container and can be frozen and left at room temperature or a warm but low oven to thaw before serving.