Mandarin and Chia Seed Muffins
Ingredients
- 50g (1 3/4 oz) strong bread flour
- 75g (2 1/2 oz) plain flour
- 25g (scant 1 oz) wholegrain spelt flour
- 1/2 tsp bicarbonate soda
- 3/4 tsp baking powder
- 1 tsp chi seeds
- 75g (2 1/2 oz) golden castor sugar
- 125g (4 1/2 oz) soy yogurt, or other plant based yogurt
- 2 tbsp soy milk, other plant based milk
- 25g (scant 1oz) agave syrup
- 2 tbsp oil
- 1/2 tsp edible mandarin oil (from a health food shop or online, (optional)
- juice and grated zest of 2unwaxed mandarins
Preparation
Preheat the oven to 180°c (350°f/gas 4)
Put 6 paper cases into a muffin tray
Mix together the 3 types of flour, bicarbonate of soda, baking powder, chia seeds, and sugar in a bowl with a balloon whisk
In another bowl, whisk the yogurt with the milk, agave syrup, oil and mandarin oil (if using)
Stir in the mandarin juice and zest
Add the yogurt mixture to the flour mixture and combined everything with a spoon, just until all the ingredients are combined and you have a smooth mixture
Distribute the mixture between the muffins cases so that they are each around two- thirds full
Bake the muffins in the centre of the oven for around 25 minutes until golden
Insert a wooden skewer: info mixture sticks to it, the muffins are done
Then test again
Lift the muffins in their cases out of the tray and leave to cool on a wire rack