R125 Incl. VAT
These juicy blackberries are hand picked at the height of the season when they are at optimum ripeness with their flavour at its best.
They are individually quick frozen direct from the field.
Serving suggestion: Pies, crumbles and smoothies.
Ingredients: Organically grown Blackberries
Out of stock
Vegan Blackberry Muffins:
2 and 1/4 cups (282g) All Purpose Flour*
1 cup (200g) Sugar
3 tsp Baking Powder
1/2 tsp Salt
1 cup (240ml) Vegan Buttermilk (1 Tbsp Lemon Juice + Soy Milk up to the 1 cup Line)*
1/3 cup (80ml) Applesauce
1/3 cup (80ml) Coconut Oil (Melted)
1 tsp Vanilla Extract
1 and 1/2 cups (216g) frozen Blackberries (Chopped)
1 tsp All Purpose Flour (to roll the blackberries)
Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray. Set aside.
Sift the all purpose flour into a mixing bowl and add the white sugar, baking powder and salt.
Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line and let it curdle.
Add the vegan buttermilk, applesauce, melted coconut oil and vanilla into the mixing bowl and mix.
Add 1 cup of the blackberries to a bowl with the 1 teaspoon of all purpose flour and toss until lightly coated in the flour.
Add the blackberries to the batter and fold in.
Divide the batter between the muffin partitions of the prepared muffin tray.
Bake for 30 minutes until lightly browned on top and a toothpick inserted into one of the muffins comes out clean.
Transfer the muffins to rack and allow to cool before serving.