Dairy Free Blueberry Muffins

I'm slowly working my way through my 'successful dairy free recipes'. This week I thought I'd share Blueberry Muffins. I'm hoping that once number 2 son is in school full time (he's only doing half days at the moment) that I'll have a little more time to experiment. But until that time I'm sticking with the family favourites!

Ingredients
360g Plain Flour
370g Caster Sugar
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate soda
400 ml Coconut milk
1 Large egg
1 teaspoon vanilla extract
70g Melted dairy free spread
250g Blueberries

Optional Demerara sugar for topping.

Method
Preheat oven to 170 C (325 F) Gas 3

Place flour, sugar, baking powder and bicarbonate of soda into a freestanding mixer or use a bowl and handheld electric whisk and slowly beat to combine.

In a jug put the can of coconut milk, egg and vanilla. Stir thoroughly.

Add wet ingredients to the dry and beat until ingredients well mixed.

Pour in the melted butter and mix until batter is smooth.

Fold in blueberries with a spoon.

Spoon into paper cases - I used uk muffin cases. Fill to two thirds full.

Optional - sprinkle each one with a teaspoon of Demerara sugar for a crunchy top.

Bake for 20-25 minutes. A skewer inserted in the centre should come out clean. Leave in the muffin tin for a few minutes then turn out onto wire cooling rack to cool completely.

Recipe adapted from The Hummingbird Bakery Cookbook.

Dairy Free Chocolate and Peanut Butter Cookies

This has to be one of my favourite cookies. Whilst it does contain peanut butter even the peanut butter haters in the house will happily consume these. The timing for cooking ranges from 10 - 15 minutes and it depends how you like them. I'm a 10 minute cookie lover, crispy round the edges but still slightly soft in the middle. If you prefer your with a bit more crunch extend the cooking time.

Ingredients
170g (6oz) Plain flour
40g (1 1/2oz) Cocoa powder
1/2 teaspoon bicarbonate of soda
115g (4oz) Dairy Free Spread (I used Pure Sunflower)
120g (4oz) Crunchy Peanut Butter
120g (4oz) Caster Sugar, plus 40g extra for rolling
90g(3oz) Soft Light Brown Sugar
1 Large Egg

Method
Preheat oven to 170 C/325 F/Gas mark 3

Line 2 - 3 baking trays with baking parchment.

Melt butter and leave to the side.

Sift flour, cocoa powder, bicarbonate of soda.

Using a hand held electric whisk or freestanding mixer (Mabel!) cream the dairy free spread, peanut butter and both of the sugars until light and fluffy.

Add the egg, scraping down the sides as you go.

With the mixers speed on slow add the dry ingredients and mix until combined and a dough is formed.

Put the caster sugar into a bowl.

Roll the dough into balls 4-5cm/11/2 - 2in) across then roll each ball in the sugar until coated.

You'll get 20-30 out of the dough.

Place on tray 4cm (11/2in) apart.

Bake for 10-15 minutes until the cookies have a crusty surface and cracked.

Cool on baking tray for few minutes before transferring to cooling rack to cool completely - eat!



Notes
I have just started using a cookie scoop for these. Its like a little ice cream scoop and ensures even cookies. Before the scoop I have been known to measure each ball before baking so I have a perfect batch! A little obsessive maybe? I can get 25 cookies out of the mixture with the scoop and they weigh about 27g each! But of course feel free to guesstimate instead.

When the cookies have cooked and are on the top having a little rest before going on the cooling rack I like to give them a little pat with my slice - this is just because I like my cookies flat!

The recipe is taken from The Hummingbird Bakery - Home Sweet Home