A bit of experimenting went on before I got this right. I adapted my usual muffin recipe, replacing egg with golden syrup. The result is surprisingly light and crumbly.
Ingredients
200 g plain flour
3 teaspoons of baking powder
75 g vegetable margarine
65g grams caster sugar
1 tsp vanilla essence
3 tablespoons golden syrup
200 ml plant based milk
Method
Ingredients
200 g plain flour
3 teaspoons of baking powder
75 g vegetable margarine
65g grams caster sugar
1 tsp vanilla essence
3 tablespoons golden syrup
200 ml plant based milk
Method
- Heat oven to 180C
- Grease a muffin tin or line with paper cases.
- Cream together the margarine and the sugar until smooth.
- Mix the flour and B.P together and add to the sugar/margarine.
- Add the golden syrup and milk and mix to form a rather lumpy batter (the batter should be thick pourng consistency but not liquid.
- Divide the mixture between the muffin cups - the mixture makes approx. 8 cakes.
- Bake for 25mins until golden and cooked through.
- Allow to cool slightly in the tin before removing.