Vegan chestnut and marmalade muffins
These vegan chestnut and marmalade muffins are perfect for breakfast and afternoon tea. You can bake them in an air fryer too – set it to “bake” at 180C for 15-20 minutes. To make flax eggs, follow this recipe>>
Ingredients
Method
- Preheat the oven to 180°C (350°F).
- Mix the flax eggs and set aside.
- Mix the plant-based milk and apple cider vinegar, set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder and salt.
- Add the milk mixture, flax eggs, orange zest & juice and the oil and mix gently with a large wooden spoon. Add more plant-based milk, if the batter is too thick. Be careful not to overmix!
- Fold in the marmalade and the chopped chestnuts.
- Spoon the batter into silicon muffin cups or a muffin tray lined with paper cases, leaving enough space for the muffins to rise.
- Bake for 20–25 mins until an inserted toothpick comes out clean.
- Transfer them to a wire rack and let them cool.
- Sprinkle with icing sugar or brush them with warmed-up marmalade glaze.