Apple and Cinnamon Muffins

These muffins are the easiest to whip up when unexpected visitors drop in.
Makes 10-12
220grms self-raising flour
1tsp baking powder
1 1/2tsp ground cinnamon
120grms vegan margarine
1/2cup maple syrup or other sweetner [apple or pear syrup is good]
1 1/2tsp vanilla extract
1cup unsweetened apple sauce or stewed apples [ I usually have some frozen, but you also can use tinned or jar variety]

1] Pre-heat the oven to 180c and prepare a muffin tin [ I use muffin papers]
2] Place all dry ingredients into a bowl, mix well.
3] In a larger bowl, cream margarine and add all the wet ingredients, mix well.
4] Slowly add the dry ingredients to the wet, stirring gently by hand.
5] Spoon into muffin tin and bake for 25-30 minutes or until skewer comes out clean when tested.
6] Leave to cool in the tin for 10 minutes before transferring to a wire cooling rack. ENJOY

Chocolate Berry Muffins

I have been so busy, not much time to blog. Lots of work going on at our place, the only problem is that the workers don't take as much care as when one does things oneself, my beautiful two year old grape vines are gone, but thank God, my wisteria remains, lets hope there are no more mishaps. I have promised friends that I would put more recipes on the blog so here is one of my favourites.
CHOCOLATE BERRY MUFFINS
Makes 12 - 14
2 cups self-raising flour
1 tbsp. soy flour
1/2 cup cocoa
tsp. baking powder
1 cup raw sugar ( I use 1 cup maple syrup or other sweetener)
160mls. vege oil ( I used olive or other nice oil)
1 tsp. vanilla extract
160mls. rice or soy milk( can use almond milk or other)
160mls. apple juice
1 cup mixed frozen berries ( I have actually used between 1-2 cups we like more berries)

1) Pre-heat oven to 180 c and prepare muffin tin.
2) In a large mixing bowl, combine all the dry ingredients, Sifting the flours and cocoa.
3) In another bowl, whisk all the wet ingredients together.
4)Slowly stir the combined wet ingredients into the dry ingredients, then stir in the frozen berries. (the berries are best kept frozen as they keep their shape better when mixing)
5) Spoon the mixture into the muffin tin and bake for 30-35 minutes or until a skewer comes out clean when tested.
6) Leave to cool in the tin for 10 minutes before transferring to a cooling rack.

I usually use muffin papers in my muffin tins, so much easier and less mess. ENJOY