Vegan muffin

Bring the plant milk and other chilled ingredients to room temperature, then fold the wet mixture into the dry ingredients only until the flour disappears. Bake at 180°C (160°C fan) for about 20–25 minutes; a skewer inserted in the centre should come out clean.

For one egg, mix 1 tablespoon of ground linseed with 3 tablespoons of water and leave it for 10 minutes to thicken. It works well in many muffin batters, adding moisture and helping hold the mixture together.

Once completely cool, keep them in an airtight container at room temperature and eat within 2–3 days. Warm them briefly in the oven if you’d like to refresh the top.

Yes. Freeze them individually in an airtight bag or container for up to 3 months, then thaw at room temperature. A few minutes in a warm oven will bring back a freshly baked feel.

A plain or fruit-filled vegan muffin makes an easy teatime snack with a cuppa. For a more filling breakfast, serve it with fresh fruit and unsweetened soya yoghurt.

Not necessarily: vegan means no animal-derived ingredients, not allergen-free. Muffins may contain wheat, soya or nuts, so check the ingredients and allergen information, especially if you’re buying them for someone else.

Per 100 g, a vegan muffin has 387 kcal, compared with 336 kcal for a blueberry muffin. Blueberry muffins also have 5.7 g protein per 100 g, compared with 4.6 g in a vegan muffin.