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Ingredients

100g milk-free margarine
1 cup (215g) caster sugar
2 eggs
2 cups (300g) plain flour
2 teaspoons baking powder
1/2 cup (125ml) soy milk
1 teaspoon vanilla extract
2 cups (250g) mixed fresh berries

Method

Step 1 Preheat oven to 180ºC. Line thirty-six 30ml (11/2-tablespoons) capacity mini muffin pans with paper cases.
Step 2 Place the margarine and sugar in a medium bowl and use a wooden spoon to beat until well combined. Add the eggs, one at a time, beating well between each addition.
Step 3 Sift the flour and baking powder together over the margarine mixture. Stir until just combined. Add the milk and vanilla and stir to combine. Add the berries and gently fold until just combined.
Step 4 Spoon mixture evenly among the lined pans. Bake for 15 minutes or until a skewer inserted into the centres of the cakes comes out clean. Transfer to a wire rack to cool.

Dairy free muffins

How to make Dairy free muffins

Ingredients

Method