
INGREDIENTSMETHOD
Ingredients:
- 160g flour
- 5 tbsp of roasted pistachios
- 2 & ½ tbsp melted butter
- ¼ cup maple syrup
- 3 tbsp vegan egg
- 1 tsp Vanilla Spice Drops®
- ½ tsp Cinnamon Spice Drops®
- ½ tsp baking powder
- ¼ tsp bicarbonate soda
- ¼ tsp Cardamom Spice Drops®
- ¼ tsp salt
- 1 courgette
- ¼ cup white chocolate chips (optional)
- 160mls vegan milk
- 1tsp apple cider vinegar
- Preheat the oven at gas mark 6 and line/grease a muffin tray.
- In a small jug combine the milk and vinegar, and let it rest for 5 minutes to make buttermilk.
- In a bowl add the melted butter and syrup. Stir until combined.
- Add the vegan eggs, vanilla, cinnamon, and cardamom Spice Drops®. Add these to the bowl.
- Combine the buttermilk with the bowl mix and set the mixture aside.
- In a large bowl combine the flour, ground spices, salt, baking powder, and bicarbonate soda. Mix well.
- Now pour the wet mixture into the dry, stir slowly until it is combined. Add the courgettes. These courgettes need to be grated and have all water squeezed out.
- Include the white choc and pistachios leaving some to sprinkle on top after. There will be a few lumps which are fine.
- Put equal amounts of the mixture in the prepared muffin tray.
- Bake for 18-20 minutes.
- Cool on a rack. Enjoy!