There’s a definite Monday morning feel to this Tuesday, so why not sneak in a muffin to get the working week under way? I had one of these as a post-breakfast treat on Good Friday before embarking on a trip to Nottingham, and it’s just as well I did. On setting off at 10am, we’d hoped to be in Robin Hood’s city for lunch. For the first hour of the journey as we drove through the Peaks admiring the scenery, we laughed at the reports on the BBC that this was the busiest weekend for travelling. The smiles were wiped off our faces, however, when we found part of the M1 closed and a massive traffic jam as everyone sought to escape at the same exit. We ground to a halt and spent an agonising two hours inching along the three miles to the exit with only half a bottle of water and a packet of Love Hearts to sustain us. Never was the “Don’t Cry” Love Heart so apt.
Even when we did eventually leave the motorway, congestion along the diversion was so bad that our journey ended up taking six hours. Ah, how that muffin fortified me through the agony. Fortunately the holiday proved to be worth the wait.
If the universe wants to pay me back for stealing some of my holiday time, I woiuld happily get stuck in a 6 hour traffic jam on the way to work today. I’ll take a muffin with me just in case.
Cherry Almond Muffins
Makes 7 gigantic muffins, from Vegan With A Vengeance
225g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
5 tbsp rapeseed oil
175ml non-dairy milk
175g soy yoghurt
2 tsp almond extract
115g flaked almonds
130g cherries (fresh ones that have been pitted, dried, or glace, halved)
1. Preheat the oven to 200C and line a muffin tin with paper cases.
2. Sift the flour, sugar, baking powder, bicarb and salt into a large bowl.
3. Make a well in the centre and add the oil, milk, yoghurt and almond extract. Mix together well.
4. Add the cherries and half the flaked almonds. Stir until well incorporated.
5. Fill the paper cases about three quarters full. Gently press the remaining almonds flakes on top.
6. Bake for about 20 minutes. Cool on a wire rack, then tuck in.