HASKAP AND BLUEBERRY MUFFINS
These haskap and blueberry muffins are the perfect mid-afternoon treat. Quick and easy to bake and bursting with a vibrant mix of berry flavours, we're big fans of this recipe by @lelfoodworld
Pre-heat oven to 190°C.
Line muffin tray with paper cases.
Sift 250g of self raising flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda, 80g brown sugar, 2 tbsp chia seed powder, 1 tsp Haskapa powder & a pinch of salt into a bowl.
Add 125 ml of pea milk to a cup and add lemon juice. Leave for 20 minutes.
In a separate bowl, whisk 75g melted butter, 1 tsp vanilla extract, 2 eggs and all the pea milk (with lemon juice).
Make a well in the centre of the dry ingredients. Pour the wet ingredients into the well.
Roughly mix everything together with a fork, be careful not to over mix!
Dust 150g blueberries with 1 tsp self raising flour. Pour blueberries into the rough mix.
Place mix into muffin tin and bake for 20 mins.
Remove the muffins from the oven and leave them to cool in the tin for 5 mins. Then remove from the tin and cool on a wire rack.