I use this all the time to make plum & dark chocolate muffins! It's adapted (not very much tbh) from this recipe. I do usually double it for two muffin trays' worth.

Prep time: 15 mins
Cook time: 20 mins
Serves: 12 muffins

Ingredients

 

• 2 cups all-purpose flour
• ¾ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened dairy-free milk alternative - I've used rice milk, oat milk, soy milk, watered down coconut yoghurt, almond milk...
• ¼ cup oil - I use rice bran oil
• 1 egg (if I double the recipe and the eggs are small I'll use 3 instead of 2)
• Fruit (optional): about 1 cup of chopped stone fruit or berries
• Chocolate (optional): about 1/2-3/4 cup of chocolate chips or bits

Instructions

1. Preheat your oven to 200C and grease 12 muffin cups or line them with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
3. Mix the wet ingredients in a separate bowl or glass measuring cup, milk first, then add the oil and egg, and whisk to combine.
4. Pour the liquid mixture into the well of the dry mixture. Gently whisk or stir the ingredients together, just until moistened. Some small lumps are okay; you do not want to overmix.
5. Add
6. Divide the batter between your prepared muffin cups. They will be about ¾ full without any bulky add-ins (like fruit or chocolate chips).
7. Bake the muffins for 20 to 24 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool for a few minutes, and then remove them to a wire rack to cool completely.
9. Store the muffins in an airtight container at room temperature for up to 2 days, or freeze them to enjoy later.