This month is the Norwegian constitution day and the shops in Norway are full of cheap and tasty strawberries, blueberries and raspberries! They're not fully in season yet, but since they match the colours of the flag they're always used a lot in baking during this time of year and it's a great time of year to bake some tasty treats full of berries. These muffins were made using Nature's Charms evaporated oat milk and turned out soo yummy! Fresh, fruity, fluffy and packed with flavour. I definitely recommend giving these a go.
Ingredients:
200g mixed fresh berries
80g butter
100g sugar
50g brown sugar
1/2 tbsp apple cider vinegar
140g soy milk
120g Nature’s Charm evaporated oat milk
250g all purpose flour
1tsp vanilla extract
2tsp baking powder
1/2 tsp baking soda
1 pinch salt
1/2tsp cardamom
Crumble topping: 60g vegan butter
90g flour
40g sugar
40g brown sugar
0.25tsp salt
Glaze: a few tbsp powdered sugar
a few tsp lemon juice
Method: Start by combining your soy milk, evaporated oat milk, vanila and apple cider vinegar. In a large bowl, add flour, salt, cardamom, baking powder, baking soda and your sugars. Melt the butter and add to the dry mix along with the rest of your combined liquids. Stir gently until just combined. Chop your berries until they’re all in small chunks approximately the size of a regular blueberry. I used a combination of blueberries, raspberries and strawberries, but feel free to get creative here! Add the berries into the batter and fold until evenly combined. Mix all ingredients for the crumble topping in a bowl until evenly combined. Divide the batter into about muffin liners in a muffin tray leaving just a little bit of room for them to rise as they bake. Sprinkle some of the crumble mixture on top of each muffin and bake in a preheated oven at 200C for 5 minutes, before turning the heat down to 175C and baking for another 15 minutes. Remove from the muffin tray and leave to cool on a wire rack. If you wish, make a lemon glaze by adding a few tbsp powdered sugar to a bowl and drizzle on top before serving.
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