Many of you UK peeps who love baking or love watching baking programmes, must be excited that The Great British Bake Off is back! Yipppeeee!! I am definitely one of those people who have set the whole series on record and has told the whole household that Wednesdays from 8.00 – 9.00pm are booked out for GBBO excitement! 🙂
All the contestants this year look very interesting but I am liking Rav Bansal already how likes Vegan Baking. Yeyyy!
Well the first week’s theme is just simply cakes and this year I thought I would try and bake along and also contribute to the themes with my own versions. So to start here is my recipe for eggless Lemon Drizzle cakes/muffins. I love this recipe, especially during these summer months as they are light and refreshing and easy to take on days out and picnics.
Love Suji x
#CookEatInspire #sujiskitchen
Sometimes it’s just easier making smaller portions to ensure everyone has a piece or if you are short on time (the latter is usually what happens with me!). So muffins are an easy way to make your favourite cake in a cute package and this lemon drizzle flavour is a really simple one!
These can be Vegan if you are using Soya Milk, but you need to keep these in an air tight container to keep them soft and moist.
Makes 10 – 12 standard size muffins
What you need:
- Plain Flour – 280g / 2.5 cups (you can use Self raising flour but leave out the baking powder)
- Baking powder – 2 teaspoons
- Bicarb of soda – 1/2 teaspoons
- Salt – 1/4 teaspoon
- Caster sugar – 110g /1 cup
- Finely grated zest of 1 large lemon
- Lemon juice – 2 tablespoons
- Soya milk (or any other milk you prefer) – 150ml / 3/4 cup
- Water – 90ml / 1/2 cup water
- Vegetable oil – 90ml / 1/2 cup
For the drizzle:
- Icing sugar – 60g / 1/2 cup
- Lemon juice – 3 teaspoons
- Grated lemon zest – 1/2 teaspoon
Optional: poppy seeds/chocolate chips
How to make it:
- Line your muffin tin with cases or oil & pre-heat oven to 180 C.
- Sift all the dry ingredients into a bowl and add the poppy seeds or chocolate chips if using
- In a separate bowl whisk together all the wet ingredients adding the lemon juice & zest at the end.
- Pour all of the wet ingredients in with the dry and combine well with wooden spoon. The batter should have a loose dropping consistency and you can add more milk if needed and don’t worry about any lumps in the batter.
- Fill the muffin cups 3/4’s full and bake for about 20 minutes or until the tops are slightly brown and spring back when pressed gently. Stir glaze ingredients together and drizzle over the hot muffins.
I’m drooling as I type out this recipe…..no joke!
Next week’s theme is Biscuits, so happy baking until then!
My Kitchen Adventures 