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  • OAT, BLUEBERRY AND WALNUT VEGAN MUFFINS

    26 March 2020

    Makes 12 portions

    Prep time – 30 minutes

    Equipment needed – deep muffin tins, muffin cases

    INGREDIENTS

    • 190g wholewheat flour
    • 100g rolled oats
    • 8g baking powder
    • 2g bicarbonate of soda
    • 5g ground cinnamon
    • 2g salt
    • 260g apple sauce, sweetened
    • 40ml sunflower oil
    • 50g dark brown sugar
    • 125ml unsweetened almond milk
    • 160g blueberries
    • 75g chopped walnuts

    Topping

    • 20g rolled oats
    • 30g chopped walnuts
    • 8g wholewheat flour
    • 14ml sunflower oil
    • 1g ground cinnamon

    Method:

    • Oven 190C.
    • Combine flour, oats, baking powder, bicarb, cinnamon and salt.
    • Combine apple puree, oil, sugar and almond milk. Add flour mixture and stir until just combined. Do not overmix.
    • Gently fold in the blueberries and nuts.
    • To make the topping, combine all the ingredients.
    • Fill 12 deep muffin cases with the muffin mixture and top with a heaped teaspoon of topping.
    • Bake for 15 – 19 mins or until cooked.
    • Cool on a wire rack.

    We would love to see your creations! Tag us on social media@SearcysLondon #StayinwithSearcys

     

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