Dairy Free Muffins
This is a basic dairy-free muffin recipe - you can add all sort of soft fruit and its great with bananas. Works well with non-diary chocolate chips too.
- 3 cups of selfraising flour
- pinch salt
- 200gm of brown sugar
- 200ml Sunflower oil
- 200ml coconut cream
In a bowl sieve Flour, Sugar and Salt
Wash your soft fruit if using, and when still damp toss in the flour mixture. This will stop them from dropping to the bottom of your muffin. If used bananas, mash and add to your wet mixture
In another bowl or jug whisk together the wet ingredients.
Add the wet mixture to the dry mixture and with a spoon and combine - Be careful not to over-mix or your muffins will be tough. A few figure eights with a metal spoon should do it.
Spoon into a greased muffin tin - should make approximately 12 medium Muffins
Bake for 20 to 25 min in the oven at 350f or 180c
Dairy-Free Muffins Alternatives
This is a basic dairy-free muffin recipe – you can add all sort of soft fruit and its great with bananas. Works well with non-diary chocolate chips too. Check out our Blueberry Muffin recipe or our Three Cheese Savoury Muffins.
I love a good Muffin for afternoon tea. My preference is an Earl Grey from Tea Pigs. The tea bags are biodegradable too which appeals to my environmentally friendly leanings. Available from Amazon.
If you like your earl grey to come with some real oomph and wallop? Well, this is the one for you. Tea Pigs have blended some powerful Assam and Rwandan with the more delicate Ceylon and Darjeeling to give the perfect strong tea base to compliment the zesty bergamot. Maybe more of a Duke than a lowly Earl?