Vegan sweet lemon muffins
It's time to bake - this time as good as grandma's, but vegan. Thanks to our baking egg, these muffins are incredibly fluffy and delicious - the perfect treat for your next party or a sunny Sunday afternoon.
40 minutes
12 muffins
Dough
240 g wheat flour
½ packet of baking powder
80g sugar
1 packet of vanilla sugar
1 pinch of salt
2 tbsp lemon juice
2 tbsp sweet lemon spice
24g Easy To Mix vegan egg replacer
90 ml sunflower oil
100 ml oat drink
Frosting:
400 g vegan cream cheese
100g powdered sugar
4 tbsp sweet lemon spice
Preheat oven to 180°C fan oven
Put the flour, baking powder, sugar, vanilla sugar, salt and sweet lemon spice in a bowl and stir
Prepare Easy To Mix vegan egg substitute according to instructions, set aside (let thicken for 1-2 minutes)
Add sunflower oil, lemon juice and oat drink to the egg
Add the dry ingredients step by step and mix until a homogeneous dough is formed
Pour batter into muffin cups and bake for 25 minutes
Prepare the frosting while baking
Mix cream cheese, powdered sugar and sweet lemon spice and chill
Let the muffins cool completely and then top them with frosting
Enjoy!
