12 Serves
50 Mins
Preheat your oven to 175°C and line a muffin tin with cupcake liners.
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Iron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
15 mg / 1,250 mgPotassium
7 mg / 4,700 mgSodium
67 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the vegan butter and sugar together until smooth, then stir in the vanilla extract and plant-based milk.
Gradually combine the wet and dry ingredients, mixing until just incorporated to ensure a tender crumb.
Divide the batter evenly into the prepared muffin tin and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
21
g36
g53
g
