peanut butter cupcakes


3/4 cup soy milk
2 teaspoons apple cider vinegar
1/2 cup natural chunky peanut butter
1/3 cup olive oil
2/3 brown sugar
1 teaspoon vanilla extract
2 tablespoons chia seeds
2 tablespoons flaxseeds
1 cup whole grain flour
2 teaspoons backing power
1/4 teaspoon salt



1. Mix soy milk with vineger and set aside to curdle.
2. In a large mixing bowl, cream the peanut butter, oil, sugar, seeds and vanilla until well combined. Add the soy milk mixture and mix until incorporated.
3. Sift the flour, baking powder and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
4. Heat oven to 180C/350F. Divide mixture between the cupcake tins then bake in for 20-25 mins until risen.


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