​For egg replacements, see here

Ingredients

  • 1 flax egg (1 tbsp/7g ground flaxseed + 2½ tbsp/37ml water)
  • ¾ cup/180ml unsweetened almond, soy or oat milk
  • ¾ cup/100g/3½oz) self-raising flour
  • 1¼ cups/155g rye flour (or use all-purpose flour)
  • 1 tbsp baking powder
  • ½ tsp sea salt
  • 1 tbsp fresh rosemary, stems removed, roughly chopped
  • 6 tbsp room temperature coconut oil (scoopable, not liquid or frozen) or use vegan butter

        Method

        1. Preheat oven to 210°C/410°F/gas mark 6. Line a muffin tin tray with muffin cases.
        2. Prepare the flax egg in a small mixing bowl, then add the milk.
        3. In a separate mixing bowl, combine flours, baking powder, salt, and rosemary.
        4. Add coconut oil and use your fingers to rub the oil into the flour so that it’s crumbly and breadcrumb-like.
        5. Whisk the flax/milk mixture and add to the dry ingredients a little at a time, while stirring with a wooden spoon.
        6. Gently transfer to a floured surface. Use a spoon to divide the mixture between the muffin cases.
        7. Bake for 15–20 minutes or until fluffy and light golden brown on top. Let cool slightly before enjoying.

        CHEF’S TIP: Best enjoyed fresh. Can be stored at room temperature in a well-sealed container for up to 3 days or frozen for longer term storage. Delicious plain, or served warm with a little vegan butter.

        For more great ‘Cakes, Biscuits and Puddings’, click here.

        Recipe details

        Serves: 6

        Prep time: 0 hr

        15 mins

        Cook time: 0 hr

        15 mins

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