Cinnamon and Sultana Muffins - Vegan!

Okay so I really do recognise that most of my posts feature chocolate, so to shake things up a bit I thought I'd try posting something without chocolate for once! These cinnamon and sultana muffins provide a nice change to that, and they also provide a tasty snack! I enjoyed them throughout the day at work as a nice "pick me up".

Now, sultanas might get a bad rep as being "boring", but I promise you they can be used in yummy recipes! All you need to do is add some cinnamon and it's an awesome flavour combination! Any sort of fruit and cinnamon goes really well together in my opinion, so expect to see more of this on my page!

If you do give these a go, feel free to tag me on Instagram using #susiechef , and be sure to let me know what you think of them!

Total time: 30 Minutes Plus Cooling Time
Yield: 15 Muffins
Ingredients

• 165g Plain Flour
• 30g Caster Sugar
• 30g Soft Light Brown Sugar
• 1 Tsp Baking Powder
• 0.5 Tsp Bicarbonate of Soda
• 1.5 Tsp Ground Cinnamon
• 125ml Dairy Free Milk
• 85g Dairy Free Butter
• 100g Sultanas (Plus a handful extra)
• 1 Tbsp Caster Sugar

Cooking Directions

1. Begin by preheating your oven to 180˚ celsius. Line a muffin tin with cases.
2. Sift all the dry ingredients into a large mixing bowl.
3. Gradually add the milk to make a smooth batter.
4. Add the butter and combine well.
5. Stir through the sultanas.
6. Spoon the mixture into the muffin cases.
7. Top each of the muffins with a sprinkle of sultanas and caster sugar, then bake for 14-16 minutes until well risen.
8. Transfer to a wire cooling rack and leave to cool completely before eating.

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