Lemon & Rosemary Muffins (Dairy Free)

May 10, 2016, 8:57 p.m. by Giuliana

Made for Trip by Nina Hoogstraate, one half of ROOTS SUPER AWESOME FOOD

Makes 12 cupcakes


cupcake holders
330g plain flour
280g caster sugar
1.5 tablespoon baking powder
pinch of salt
175ml olive oil
3 eggs
190ml soy milk
1.5 teaspoon vanilla extract
juice of 2.5 lemons
3 fresh sprigs of rosemary, ground/cut up finely
icing sugar (optional)
12 thin slices of lemon (optional)


Pre-heat your oven to 180 and line a cupcake tray with holders.
Mix together the flour, sugar, baking powder, rosemary and salt in one bowl.
In a separate bowl, mix the eggs, olive oil, milk, vanilla and lemon juice, and combine with dry ingredients.
Spoon an equal amount in to each cupcake holder and top with a slice of lemon (if using)
bake for 20-23 minutes and leave to cool for about 30 minutes before serving!

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