(Makes 12)
250g plain flour
1 1/2 tbsp soya flour
1 1/2 tbsp baking powder
100g golden caster sugar
1/2 tsp mixed spice
75g soya margarine
175ml soya milk
150g raspberries
1. Preheat oven to 200℃
2. Sift plain flour, soy flour and baking powder into a large bowl. Stir in the caster sugar and mixed spice.
3. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
4. Gradually beat in the soya milk until the mixture is almost smooth. Take care not to overbeat as it should still be a little lumpy.
5. Gently fold in the raspberries. Spoon the mixture into 12 muffin cases and bake for 20-25 mins, until golden and springy to the touch.
No comments:
Post a Comment