Name: Vegan Honey & Orange Muffins
Prep time: 15 min
Cook time: 20 min
Yield: Serves 12
Ingredients: 2 cups plain flour; 1/4 cup caster sugar; 2 tsp McKenzie's Baking Powder; 1 tsp McKenzie's Bi-Carb Soda; 1/2 tsp McKenzie's Fine Sea Salt; 3 tsp McKenzie's Egg Replacer; 6 tbs water; 1/2 cup vegan honey or maple syrup; 1/2 cup orange juice; 2 tbs grated orange rind; 1/3 cup dairy free margarine, melted; 1 tsp vanilla extract

Step 1

Pre-heat oven to 180°C fan forced. Line a 12-hole cupcake pan with patty pans/liners. In a large bowl add flour, sugar, baking powder, bicarb soda and salt, whisking to combine well.

Step 2

In a small bowl mix together the egg replacer and water, whisking for 20 seconds to remove any lumps. Add honey (or maple syrup), orange juice, orange rind, margarine, vanilla and whisk to combine well. Pour wet ingredients into dry ingredients and mix until just combined.

Step 3

Evenly fill the 12-hole muffin tray with batter and bake on the center rack of the oven for 20 minutes or until golden and cooked in the center when tested.

Step 4

When cooked, remove from oven and leave in tray for 5 minutes before turning out onto a wire rack to cool completely. If desired, dust the tops with icing sugar.

Vegan Honey & Orange Muffins