Lemon Myrtle and Raspberry Muffins

Serves 12 | Prep time: 15 mins + steeping time | Cooking time: 25 mins

INGREDIENTS

• 1 cup soy milk
• 3 tsp dried lemon myrtle tea leaves
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1/4 cup sunflower oil
• 2 cups plain flour (we used organic)
• 2 1/2 cups baking powder
• 3/4 cup raw sugar
• pinch of salt
• 1 1/4 cup frozen raspberries

METHOD

1. In a small pot on low heat warm the soy milk. Remove from heat just before it reaches boiling point. Add the lemon myrtle tea leaves, stir, and steep for 10 minutes.
2. Once the infused soy milk has cooled, place in a bowl and add the apple cider vinegar, vanilla extract, and oil, stir and set aside. (Adding vinegar to soy milk will cause it to curdle, which is what we want to create a buttermilk).
3. In a large bowl sift the flour and baking powder, then add the sugar and pinch of salt. Combine well.
4. Preheat the oven to 190C/375F and place patty pans in a muffin tray.
5. Add the wet ingredients to the dry and combine. Fold in 1 cup of the raspberries, taking care not to over mix. Spoon the batter into each patty pan until 3/4 full, then top with the remaining raspberries.
6. Bake in the oven for 25 minutes. Allow to cool on a wire rack before serving.