Sunday, 15 March 2015

Pistachio & White Chocolate Muffins with Caramel Drizzle

Pistachio & White Chocolate Muffins with Caramel Drizzle
Makes 12


2 cups gluten free flour or baking mix
3 tsp baking powder
1/2 tsp salt
3/4 vegan sugar
1 egg replacer, as per packet instructions
1 cup non-dairy milk (I used cashew)
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup pistachios, crushed
1/2 - 1 cup vegan white chocolate chips


Preheat oven to 400F and grease muffin try or line with muffin papers. (I recommend using muffin papers, especially if you are using gluten free flour which tends to be crumbly and stick to the trays.)
In a medium bowl mix the flour, baking power, salt and sugar.
Make a well in the centre of the dry mix.
In a separate small bowl prepare your egg replacer then whisk in your milk, vanilla extract and vegetable oil.
Pour mixture into the well of dry ingredients.
Whisk well by hand.
Add in the pistachios and white chocolate chips.
Pour evenly into your muffin tray and bake for 20mins.
Once out of the oven allow to cool before removing from tray and then drizzle with caramel sauce.

Vanilla Caramel Drizzle


1 cup vegan icing/powdered sugar
2 Tbls non-dairy milk
1 tsp vanilla extract
1 Tbls vanilla sugar (if you have some, otherwise ordinary vegan sugar)


Add all ingredients to a small saucepan and whisk to combine well.
Heat on medium-high until mixture starts to bubble boil and then turn heat down to low-medium.
Continue to whisk until mixture has the consistency of caramel. Take of stove immediately.**
Using a spoon drizzle over muffins and allow to cool hard.

**Note, the first time I did this I left it too long and the mixture crystallized but if you just add a bit more milk and repeat the steps you can save it.

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