Egg free caramel muffins
I love, love, love muffins. I love many things. It's actually ridiculous how many things there are that I could eat all the time.
I hate that because it's just much harder to live if you love to try and eat all the great stuff. The good thing is that I like to eat good quality food – healthy and versatile. As muffins are so easy to make, once I start experimenting, I cannot quit. Honestly. I start with one idea and at the end of 4 hours of baking I have made five different types of muffins: wholegrain, healthy, super unhealthy, and much more. And these caramel beauties were the result of another extreme muffin baking day.
2 tbsp VegEgg powder + 60 ml water or milk
125 ml milk
165 g thick caramel
125 g butter, melted
1 tbsp vanilla extract
250 g 100% stoneground whole meal flour
2 tsp baking powder
1/2 tsp baking soda
pinch of sea salt
95 g Demerara sugar
5 cardamom pod seeds, crushed in pestle & mortar
zest of 1 orange
Preheat the oven to 190°. Line the muffin tins with muffin papers.
Mix VegEgg with water and leave for 10 minutes. Then add the milk, vanilla extract, caramel, and butter. Mix.
In a separate bowl, add flour, salt, baking soda, baking powder, sugar, cardamom, and orange zest and mix. Gradually add the dry ingredients to the moist ingredients and mix just until incorporated – don’t over mix.
Fill the muffin liners 2/3 full. If you are using figs in syrup, pour 1 tbsp of the fig syrup on each muffin, but if there is no fig syrup, use agave, maple syrup, or honey. Place in the centre of the oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. When done, remove and cool 5 minutes in the pan. Transfer to a cooling rack. Serve warm or at room temp.
Recipe and photo: Signe Meirane