Hooray for muffins. Portable finger food is a specialty of our household. Our toddler loves to cook with me and make a variety of sweet and savoury delights. So recently we made these citrus almond muffins. Credit for this recipe must go to Dreena Burton and her wonderful book “Let Them Eat Vegan”. My adaptation of her recipe used store cupboard ingredients we had on hand, so I used wholemeal self raising flour and eggs as I didn’t have oat flour or chia seeds. Still delicious and dairy free. My darling sits on the bench to help stir and fill the muffin tray. Yes there is mess, and a scrumptious little face to wipe afterwards!

Ingredients:
2 eggs
1 cup soy milk
1/4 cup maple syrup
1 tbsp apple cider vinegar
2 1/2 – 3 tbsp olive oil
1 1/2 cups wholemeal self raising flour
2/3 cup almond meal
1/4 tsp sea salt
zest of 1 lemon
zest of 1 mandarine
1 tsp vanilla extract

Method
Preheat oven to 180 degrees celcius. Combine dry ingredients.
Fold through wet ingredients. Fill muffin tin. Makes about 10 muffins. Bake until golden and cooked through, about 18 – 22 minutes. Cool in pan for a couple of minutes then transfer to wire rack. So easy and yum!