Back in June I done my first ever cooking class at the Brighton & Hove Community Kitchen with the lovely chef, Charlotte Fuller.
The cooking class I done was three hours long and was called a Vegan Tea Party in which I learnt how to bake: vegan berry cupcakes, vegan spiced muffins, vegan brownie and vegan marshmallow cookies. We learnt about egg replacements which was super interesting.
As you know, I wanted to start sharing more vegan bakes here on my blog so as you can imagine, I had the best time at the cooking class. I learnt so many handy tips & tricks which I’m already incorporating into my bakes.
I can’t actually take credit for today’s recipe though, this is Charlottes recipe! These spiced muffins are so damn delicious, I couldn’t not share them with you guys today.
Category: Sweet Treat
Prep Time: 15 Minutes
Cook Time: 20-25 Minutes
Overall Time: 40 Minutes
Ingredients You Need For Muffins:
- 175g Of Self-Raising Flour
- 65g Of Ground Almonds
- 80g Of Caster Sugar
- 65g Of Light Brown Sugar
- 60g Of Vegetable Oil
- 120g Of Apple Sauce
- 1 Cup Of Courgette, Grated & Squeezed
- 0.75tsp Of Bicarbonate Of Soda
- 0.75tsp Of Baking Powder
- 1tsp Of Nutmeg
- 1tsp Of Vanilla Extract
- 0.75tsp Of White Wine Vinegar
- 80g Of Water (Use The Courgette Juice & Make Up The Rest)
Ingredients You Need For Lime Glaze:
- Zest Of Two Limes
- Juice Of Two Limes
- Royal Icing
How To Make The Muffins:
- Firstly, gather together your equipment and ingredients, place your muffin cases into a muffin tin and preheat the oven to 190C / 170C Fan / Gas Mark 5.
- Secondly, in a medium sized bowl combine the 60g of oil, 120g of apple sauce, 1 cup of grated courgette, 1tsp of vanilla extract, 0.75tsp of white wine vinegar and 80g of water and mix using a whisk.
- Now, I’m a large bowl, combine the 175g of self-raising flour, 65g of ground almonds, 80g of caster sugar, 65g of light brown sugar, 0.75tsp of bicarbonate of soda, 0.75tsp of baking powder and 1tsp of nutmeg and mix using a whisk.
- Next, tip the wet ingredients into the dry ingredients and combine using a metal spoon (TIP: try not to over mix as the muffins will become dense).
- Once combined, divide the mixture between each of the muffin cases.
- Place the muffins into the oven for around 20-25 minutes or until golden brown and a skewer that’s inserted into the middle of the muffin comes out clean.
How To Make Lime Glaze:
- In a bowl, combine both the juice of two limes and royal icing and mix together until a thick paste is formed (TIP: continue to add royal icing until it becomes thick. If it’s too thick, add a dash of water to loosen).
- Once the glaze is formed, with a teaspoon, pour onto each of the muffins making sure you give a generous amount.
- Finally, top your muffins off with a sprinkle of grated lime.
That’s your Vegan Spiced Muffins prepared, baked, glazed and ready for you to enjoy!
These muffins are SO different to any that I’ve made before but I’ve got to admit, they are the yummiest I’ve made.
I do have 3 more of Charlottes recipes which I’ll be sharing with you soon! I’ll for sure be baking more vegan treats throughout the next few months. I now know how to replace certain ingredients for vegan options which is amazing as I know some of you who read my blog are vegan.
If your looking for cooking classes, defiantly check out the Brighton & Hove Community Foods as they have some amazing ones coming up. Check out their website: https://bhfood.org.uk/events/ – they are also super disabled friendly, so if any of my wheelchair buds fancy cooking classes, they are well equipped!
Give the community kitchen a follow on Instagram: @btnkitchen and give Charlotte a follow on Instagram: @charlottesbrighton – they are always sharing on their pages.
Let me know if you end up making these yourself and if you do, what you thought of them!
Sending you all tons of love & hugs as always,