Cherry Berry Muffins - Dairy & Egg Free

I wanted to make muffins with Jack today but I didn't have any eggs. The plan was to stop off at the shop on the way back from the school run, but with the rain hammering down I decided that attempting to carry a heavy 3 year old with a leg cast on through torrential rain from the car to the shop was a bad idea.


I remembered that an egg substitute can be made using flaxseed and as I had some sachets of flaxseed in the cupboard thought I would give it a go. I also had some coconut milk left over from last night's dinner which, along with using the egg substitute and sunflower oil would make the muffins completely egg & dairy free.

150g Caster Sugar

150ml Sunflower Oil

100ml Coconut Milk

3 tbsp milled flaxseed

9 tbsp cold water

200g SR flour *

100g Ground Almonds **

150g Cherry Berry Mix ***

1 tsp Baking Powder

* I didn't have enough SR flour so I added baking powder to plain flour to make the rest up, in the ratio of 454g plain flour : 28g baking powder
** I've used ground almonds as, after making the raspberry & almond muffins I realised that it keep the muffins really moist.

*** Dried fruit consisting of jumbo golden raisins, dried sour cherries, Chilean flamed jumbo Raisins, dried cranberries and dried blueberries.

 

• Mix the flaxseed with the water and leave for approx 15 minutes 
• Mix the sugar, oil, milk and flaxseed mix together
• Fold in the flour, ground almonds, baking powder and then the berry mix
• Spoon into baking cases in a muffin pan
• Bake in a preheated 180 degree (C) oven for 20 minutes