This recipe couldn’t be any easier if it wanted to: 5 minutes is all it takes to weigh out and prepare your muffins. The only wait is for them to cool down and enjoy them.
You can use the basic recipe for endless variations – try adding orange zest and orange juice with dark chocolate, dates and walnuts, or any other exciting combination you can come up with!
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cardamom
2 tsp cinnamon
200ml non-dairy milk
75ml vegetable oil
1 tsp vanilla extract
Pre-heat the oven (185ºC, or 175ºC fan oven) and line a muffin tin with 6 muffin cases.
In a large bowl, mix all the dry ingredients (flour, sugar, sultanas, baking powder, salt & spices). In a measuring jug, mix milk, oil and vanilla extract. Pour over the dry ingredients, mix quickly and thoroughly, and spoon the mixture into your muffin cases. You want each muffin case to be filled at least 2/3 with the mixture. You can choose to sprinkle some demerara sugar on each muffin. Now place the tray immediately into the pre-heated oven, and bake for approximately 25 minutes or when done. Leave to cool for 5-10 minutes, then take muffins out of the tray and leave to cool on a cooling rack.
Enjoy your muffins on the day of baking or the day after.