That baking...

FINALLY! I finally got my rear end in gear. Sadly now, these seem more like an Easter post than a blog anniversary post, but whatever, they were yummy anyway ;)

I adapted the recipe from here. I'm not going to lie. I usually healthify my muffins a little. These however are all white refined flour, full sugar, full fat muffins so if you want healthy.....these aren't it!

Butterscotch Muffins with Caramel Sauce

Muffins
375g Plain Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 cup tightly packed Brown Sugar (sift it if you need to, but small clumps just turn into extra caramely goodness)
1 1/4 cups Almond Milk
1 Tbsp Lemon Juice or Apple Cider Vinegar
90g unsalted Butter or Margarine
1 Flax Egg (1 US Tbsp~15ml mixed with 3 US Tbsp Water and ground in blender)

Preheat oven to 180.

Add the vinegar or lemon juice to Almond Milk and set aside.

Sift the flour, baking powder, baking soda and sugar into a medium sized mixing bowl.

Melt the margarine or butter and add to the almond milk along with the flax eggs. Whisk well (I whizzed mine up in the magic bullet/rocket blender).

Stir the wet ingredients into the dry and stir until just combined. Bake at 180C for 20-30 minutes or until a skewer inserted into the centre comes out clean.

Leave in pan for 5 minutes and then allow to cool completely on a rack.

Top with your favourite caramel sauce*.

*I tried to veganize the caramel sauce using a blend of a couple of recipes, however in the end it tasted like burned cashew sugar and I gave up and used my Mum's recipe which has been a family favourite for a long time but is sadly not vegan.