About the Recipe
These soft, fluffy muffins are perfectly sweet and endlessly adaptable. Made with our Biscuit & Baking Mix, they’re just as delicious with blueberries, raspberries, blackberries - or whatever berry you have on hand!
Ingredients
1 cup of plant-based milk
1 teaspoon of apple cider vinegar
2 cups of Biscuit & Baking Mix
1/2 cup of sugar (3/4 if you want them more sweet)
1/4 cup plant-based butter or coconut oil
1 teaspoon of vanilla extract
1 heaping cup of strawberries diced or berry of choosing
Optional: zest of 1 lemon
Preparation
Step 1
Preheat oven to 375°F and either oil or line muffin tin.
Step 2
In a small bowl combine the plant-based milk and apple cider vinegar and set aside to curdle.
Step 3
In a large bowl mix together the sugar, oil, vanilla extract and the milk and apple cider vinegar mixture.
Step 4
Slowly add in the Mix and fold in the berries. Be careful not to over mix, lumps are expected!
Step 5
Spook mixture into the prepared muffin cups, filling each to around 3/4 full. Bake for 20-25 minutes or until toothpick comes out clean.
Step 6
Allow muffins to cook for a bit before moving them to wire rack to cool completely. Enjoy!