Instructions

1. Preheat the oven to 180°C (350°F).
2. Mix the flax eggs and set aside.
3. Mix the plant-based milk and apple cider vinegar, set aside.
4. In a large mixing bowl, combine the flour, sugar, baking powder and salt.
5. 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!
6. Fold in the marmalade and the chopped chestnuts.
7. Spoon the batter into silicon muffin cups or a muffin tray lined with paper cases, leaving enough space for the muffins to rise.
8. Bake for 20–25 mins until an inserted toothpick comes out clean.
9. Transfer them to a wire rack and let them cool.
10. Sprinkle with icing sugar or brush them with warmed-up marmalade glaze.