insideKENT Magazine Issue 101 - September 2020 | Page 32

FOOD+DRINK
TOP OF THE CLASS LUNCHES CONT.
Blueberry Muffins
Recipe by OGGS ® , www.loveoggs.com
Kent-based OGGS ® founder Hannah is the queen of blueberry muffins! This epic blueberry muffin recipe
uses the new OGGS® Aquafaba egg substitute to create treats perfect for a lunchbox snack.
Prep time: 25 minutes
Cook time: 25-30 minutes
Makes: 12 muffins
Ingredients:
• 250g self-raising flour
• 100g caster sugar
• 100g soft brown sugar
• 100ml OGGS® Aquafaba
• 200ml dairy-free milk*
• 100ml vegetable oil
• 1 tsp flour
• 100g frozen/fresh blueberries
• 1 tsp baking powder
• 1 tsp lemon juice/apple cider vinegar
*We love almond milk in this recipe, but any milk
works!
Method:
1. Preheat your oven to 180°C/gas mark 4 (140°C
if using a fan oven) and line your muffin tin with
muffin cases.
2. Add the lemon juice/vinegar to the milk and set
aside.
3. In a large bowl, whisk your OGGS® Aquafaba
until it’s reached soft peaks. This will take about 2
minutes of whisking on a high speed. Then add the
brown sugar and caster sugar, little by little, until
it’s all used up and it’s created a glossy and thick
mixture.
4. Add the flour and baking powder to the mixture
in thirds, alongside the milk, folding ever so gently
to ensure you don’t over mix… very essential to
achieve fluffy muffins. Don’t worry if there are lumps
and bumps - they will even out when cooking!
5. Toss the blueberries in a little flour, and then add
to the mixture with the oil. This stops them from
sinking! Frozen blueberries will work just as well,
but don’t defrost them beforehand.
6. Distribute the batter evenly into your muffin cases,
making sure there is about 5mm space at the top for
them to grow into a muffin shape!
7. Pop them into the oven for roughly 25-30 minutes
on a middle shelf and wait for them to rise until
they’re golden brown and tall enough to have
graduated from a cupcake status to a muffin.
TOP TIP
For a really crunchy top, sprinkle any leftover
brown sugar on top. Demerara sugar works
particularly well for this.
TOP TIP
Once you’ve taken the muffins out of the oven,
let them cool down before serving. We know a
warm muffin is tempting, but they can often
lose their shapes if they’re taken out of their
cases too early!
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