Magic Muffins


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Let Them Eat Cake - light, tasty and versatile vegan muffins. (Shh, don't tell the non-vegans, they'll never know!)

These are really easy and have been fed to hundreds of people, including those sceptics who believe you can't make cakes without eggs. They can also be made gluten-free by using g-f flour plus a mashed up banana and a drizzle more soya milk to thin the batter a little.

As you will see, this basic recipe is very versatile and you can ring the changes with different flavoured icing also. Most icing sugar is vegan (but not the Royal variety).

Pictured are two kinds of chocolate cupcake made by Kat.

12-16, depending on the size of muffin tins and cases
30 minutes
Gluten free
No sesame
330g/12oz self raising flour (use half wholemeal SR - Dove's Farm) and half white SR OR white SR only) 225g/8 oz caster sugar
1½ tsp bicarbonate of soda
4 tsp soya flour OR egg replacer (soya flour works just as well and works out much cheaper) – buy from either from a good health food shop or large supermarket
290ml/10½ fl oz soya or rice milk
110ml/4 fl oz plain vegetable oil (not olive)
1 tsp vanilla essence
PLUS whatever flavourings you like – see suggestions below.

Chocolate and cinnamon (substitute some of the flour with cocoa powder and 1 tsp cinnamon powder
Blueberry – a handful of any frozen or dried berries
Apple and cinnamon – apple chunks and 1 tsp cinnamon
Pear and cinnamon – as the apple variation
Carrot – 1 medium grated carrot. Nice with some lemon zest added too
Maple and pecan – replace some of the sugar with maple syrup and add a handful of pecan pieces
Banana – 1 well-mashed ripe banana (add 1-2 tbsp extra liquid if mixture too dry)
Lemon and poppy seed – zest of 1 lemon, 2 tbsp juice and 1 tbsp poppy seeds
Orange and cranberry – zest of 1 orange, 2 tbsp juice and 1-2 tbsp dried cranberries
Mixed berry – frozen or dried berries are best because they keep their shape whilst baking but fresh will do at a pinch
White chocolate (Organica’s vegan white) and berry Chocolate ~
Triple vegan chocolate chip or else use broken pieces from a bar of vegan chocolate. Eg Organica’s dark chocolate or their Couverture bar (which tastes rather like Galaxy). If you have a good health food store they may sell vegan chocolate chips.
Or try just about any dried fruit (chop if large, like apricots)
100g/generous 3oz icing sugar, sieved
30g/1oz vegan margarine, eg Pure
Flavouring, eg vanilla essence; lemon essence and zest; cocoa powder etc


1. Pre-heat oven to 200°C/400°/Gas Mark 6. Get muffin tins and cases ready.

2, Sift together flour, sugar, bicarbonate of soda and egg replacer. Mix well.

3. Mix the soya/rice milk, oil and vanilla essence together then whisk into dry ingredients. Add any flavourings.

4. Mix together until just mixed (try not to over mix the batter) Spoon batter into muffin cases placed in muffin tins for 17-20 minutes, until a toothpick inserted into the middle comes out clean. (Check after 17 minutes).

5. While the muffins are baking, make the icing by creaming the margarine, mixing in the icing sugar and flavourings until everything is amalgamated. Chill in the fridge or freezer until you want to serve the cooled muffins. Use a fork or piping bag to ice.

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