Wet ingredients:
75g margarine
175ml soy milk
2 tbsp soy yoghurt
1 tsp vanilla
3 tbsp maple syrup
Juice of zested mandarin or similar (see below)
Dry ingredients:
300g flour
100g unrefined organic sugar
generous pinch cinnamon
pinch salt
grated rind of a mandarin or similar
50g blueberries
Preheat the oven to 200 degrees C.
Melt together the wet ingredients over a low heat until combined, but do not overheat.
Mix together the dry ingredients (not the blueberries).
Combine the two mixtures gently, do not over mix. Add the blueberries and stir in very gently.
Split the mixture between six large muffin cases in a muffin tray and bake 25-30 minutes until golden on top and a knife inserted into the centre of a muffin comes out clean.
Leave to cool for a few minutes, then brush the top of each muffin with more maple syrup to glaze.
These are really tasty when eaten before they are completely cool.
Alternatively, reheat (or even split and toast) and serve with soy yoghurt, maple syrup and fresh berries for a ridiculously sugary breakfast. Don't panic, virtue can be maintained; there are berries present.
