Vegan Muffin

Why don’t you try out the vegan muffin and enjoy this soft, crisp, delicious muffin? You can enjoy this muffin with
any serving of your choice, and you wouldn’t regret it.
Preparation time: 40 minutes
Serves: 4
72g of melted vegan butter
80g of soy milk
1 tbsp of vanilla extract
200g of whole wheat flour
50g of organic cane sugar
80g of raw almond
Preheat your oven to about 350-400°F while also melting your butter in a microwave or a stove until it liquefies.
Mix the dry ingredients in a bowl until it is smooth and lumpless.
Once the butter has melted, you should mix it with the other wet ingredients.
Now you would mix both the wet and dry ingredients and keep whisking to avoid bubbles. Once your batter is
ready, move to the next step.
Now line your cupcake pan with paper lines to avoid sticking to the pan. Then gently add your batter.
Bake for 30 minutes. You can check if it’s ready by inserting a toothpick, and if it comes out clean, it is ready to be

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