Vegan Chilli savoury Muffins

Makes 11

125g gluten-free plain flour
125g gluten-free oat flour or maize flour
1 heaped teaspoon gluten free baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
2 teaspoons paprika
1 – 2 teaspoons chilli powder or 2 fresh chillies, chopped, to taste
100g dairy-free margarine, melted
2 teaspoons vinegar
250 – 280ml plant-based milk
50g cooked pureed apple, optional but makes a moister muffin

Preheat oven to 200°c /180°c fan oven /400°f / gas mark 6.
Line a muffin tin with 11 muffin cases.
Stir together the flours with the baking powder, bicarbonate of soda, paprika, salt and chilli powder if using. Sieve together at least twice or mix together in a food processor.
Melt the margarine. Add 250ml dairy-free milk, vinegar and pureed apple.
Whisk into the flour to make a thick smooth batter adding more dairy-free milk if necessary.
Fold in the chopped chillies if using.
Divide mixture between the muffin tins cases.
Bake for 18 – 20 minutes until a knife inserted comes out clean.
Best eaten on the same day or frozen. If taking the muffins on a picnic; place in a container where they can’t move as they are quite crumbly.

Without the chillies, this is a great base recipe to add your own flavours. Bake in tiny muffin cases, split and add fresh ingredients for a simple canapé.

In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.