200ml of nut milk (almond or coconut) 4 large eggs (omega-3 free range) Egg substitutes may be used instead of fresh eggs for those with egg allergies. 2 tablespoons mild olive oil 9 paper muffin cases (or 18 cupcake) cases
Preheat fan assisted oven to 140°C/285°F. Non fan assisted oven to 160°C/320°C or gas oven to Gas Mk 3.
Beat together the above ingredients and then add this mix. Stir together until smooth and leave for two minutes to thicken a little.
Place cases into muffin/cupcake tin. Fill the cases almost to top. Bake muffins for 40 minutes (cupcakes 25 minutes). Check for readiness, ovens vary, so they may need a little longer. Leave to cool.
LUXURY MUFFINS VARIATION
For a richer, luxury muffin, substitute the 200ml of nut milk and the 2 tablespoons of olive oil, with 150ml of mild olive oil and 125ml of water.
STANDARD RECIPE - TYPICAL VALUES PER 100g Energy kJ 1519, Energy kcal 363, Protein 11.6 g, Carbohydrates 29.8g; of which Sugars 11.4g, Fat 20.2g; of which Saturated fat 3.2g; Monounsaturated fatty acids 12.5g; Polyunsaturated fatty acids 3.6g, Fibre 7.8g, Sodium 150 mg, Omega-3 0.4g
LUXURY MUFFINS - TYPICAL VALUES PER 100g Energy kJ 1890, Energy kcal 456, Protein 10.8g, Carbohydrates 17.1g of which Sugars 9.9g, Fat 36.6g of which Saturated fat 10.6g; Monounsaturated fatty acids 19.2g; Polyunsaturated fatty acids 4.9g, Fibre 9.1g, Sodium 105mg, Omega-3 0.4g