Flight of Fancy
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Vegan Sourdough doughnuts
Since we are all cultivating our sourdough starters for the lockdown, why not make some delicious sourdough doughnuts? I’ve always been a little daunted by doughnuts purely because I’m scared of hot oil. But fears are made to be conquered, and for a big scaredy cat I managed to get these out pretty well.
The ones I made have a simple dusting of cinnamon sugar, but you can also make a vanilla glaze, or fill them with jam or chocolate ganache, it’s up to you!
The dough should be made the day before you want to make the doughnuts. When using only starter and no yeast the prove time is slightly longer.
What you’ll need:
115 g vegan butter or margarine
250 g plant milk (I used oat)
80 g water
50 g white granulated sugar
100 g sourdough starter
700 g cake flour
1 tsp granulated salt
5-6 cups neutral oil for frying (I used canola)
How to do it:
- In a small pot on the stove or in a microwave proof bowl in the microwave, melt the butter.
- Add the milk, water and sugar to the melted butter and stir.
- In the bowl of a stand mixer fitted with a dough hook, add the sourdough starter, milk mixture and salt.
- While mixing, add 100 g of flour at a time until the dough comes together and pulls off the side of the bowl.
- Continue to knead for about 10 minutes until the dough is soft and pliable.
- Put your dough into a lightly oiled bowl and cover with cling wrap.
- Leave the dough at room temperature for about 8 hours, I left mine overnight and it develops into a beautiful flavorful dough.
- When the dough is proved, tip it out onto a lightly floured work surface. Roll the dough out until it’s about 2 cm high. Cut out circles, I left mine without a hole because my cutter was quite small. If you have a good sized cookie cutter you can cut bigger rounds and then use a small one to cut out the centers.
- Place the rounds on a floured baking tray and leave covered for an hour until almost doubled in size.
- Heat up the oil in a large pot to 190-200°C. Be careful here, hot oil is scary and can cause serious injury.
- Place a couple rounds in the oil at a time, making sure not to splash yourself. Fry for about 2-3 minutes each. (A little longer if you’ve made bigger doughnuts.) They should be a golden brown all over.
- Remove from the oil with a slotted spoon and place on a cooling rack over some paper towel.
- While the doughnuts are still a bit warm (not straight form the oil though, wait about 8 minutes) roll them in a cinnamon sugar mixture. This also depends on how strong you like your cinnamon, I made mine 1 TBS cinnamon to 4 TBS sugar.
- Keep in an airtight container at room temperature. They will last about a week but are best when eaten the day they are made.
Happy cooking! And as always, if you give this recipe a try, drop me a message and let me know how it turned out. Also tag me in your creations on Instagram @ninalasvegas.
Love and health to all of you,
xx
N
lentil one-pot
Okay so I was going to call this “the Nina Special” but that was uninformative. I also have no idea what to call this. I came up with it because I was looking for something super nutritious to make in bulk as meal prep. So basically I’ve taken all the really good healthy beans and pulses and created a delicious one pot amalgamation which can be easily modified for your own specific tastes. I served mine with quinoa but it goes just as well with rice or bulgur wheat.
This recipe can easily be doubled if you want to go full into meal prep, then portion and freeze it for later use. The one I’ve written hear made 8 portions for me. It should last a week or two once frozen, don’t refreeze once defrosted.
I know this looks like a lot of ingredients but it’s worth it I promise.
What you’ll need:
2 TBS olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
2 cm length of ginger, peeled and grated
1 tsp ground cumin
1 tsp cinnamon
1 tsp garlic powder
1 tsp cayenne
1 tsp chili flakes
1 stick celery, chopped
2 cups vegetable stock
1 ½ cups brown/red lentils (I used IMBO)
1 tin kidney/white beans
1 tin sweet corn
1 cup button mushrooms, halved
1 cup sweet potato/pumpkin diced and steamed
1 tin coconut milk
3 cups cooked quinoa/rice
¾ cup blanched almonds
How to do it:
- In a medium/large pot or saucepan, heat up the olive oil and fry the onions, garlic and ginger for 3 minutes.
- Add the celery and all the spices, stir to coat and fry for another 3 minutes.
- Add the vegetable stock and lentils. Simmer for 10 minutes.
- Add the tin of beans (including the brine), the coconut milk, the mushrooms and the drained sweetcorn to the pot and simmer for about 15 -20 minutes until thickened and slightly reduced.
- Stir through your steamed pumpkin or sweet potato.
- Portion into Tupperware’s with a portion of quinoa or rice. Top with some blanched almonds. Once completely cool, freeze for further use.
- When reheating, take the meal out and defrost at room temperature. Then heat in a pot on the stove until warmed through.
If you’re looking for more savoury recipes why not try my:
Thank you for reading, and I hope you enjoy this recipe as much as I did. And as always, if you give it a try drop me a message and let me know how it turned out and what improvements you made. Also tag me in your creations on instagram @ninarlasvegas.
Happy cooking!
xx
N
Chocolate & cranberry babka (vegan)
Babka is an enriched sweet braided bread originating in Poland. It’s a popular Easter bread but let’s be honest, it can be Easter everyday am I right?
This recipe spans over 2 days because the dough must develop overnight in the fridge. Do not skip this step because it is really important for the end result.
What you’ll need:
Dough
¾ cup plant milk of your choice, I used almond
2 tsp instant yeast
¼ cup granulated sugar, (white or brown)
3 cups cake flour
½ tsp fine salt
¼ cup coconut oil
¼ cup vegan butter or margarine
Filling
½ cup vegan butter or margarine
½ cup granulated sugar (white or brown)
2 TBS organic coco powder
¾ cup dried cranberries
How to do it:
- In a microwave proof bowl, or in a small saucepan, add the milk and sugar. Heat until just warm, not boiling.
- Add the yeast and mix together. Add this mixture to the bowl of a stand mixer.
- Using a dough hook, put the mixer on slow speed and add 2 cups of your flour.
- When incorporated, add your softened butter and room temperature coconut oil a teaspoon at a time.
- Add the last cup of your flour a little at a time, keeping eye on the consistency. You don’t want it to be too dry. Slightly sticky and soft is your aim.
- Knead on a medium speed for 6-8 minutes until the dough is soft, pliable and a little tacky.
- Place in a lightly oiled bowl, turn the dough once to cover with oil. Cover with cling wrap and place in the fridge overnight.
Day 2:
- Take your dough out the fridge and let sit on the counter for about an hour to warm up a little.
- Grease 2 loaf tins.
- While it is resting, mix your filling.
- In a microwave proof bowl soften the butter. Add the sugar and cocoa powder and mix with a spoon until combined.
- On a clean, lightly floured work surface. Cut your dough in half. Roll each piece of dough into a rectangle about 8mm high, 15 cm wide and 30 cm long. Spread half your chocolate filling across the dough and sprinkle with half the cranberries.
- Roll the dough up relatively tightly starting at the bottom of the long end.
- When you have a nice sausage. Cut it lengthways down the middle. Arrange the two ropes, filling side up, pinch the one end together and put one leg over the other about 3 times resulting in a twist. Pinching the ends together again.
- Collect your braid and place gently into your loaf tin.
- Repeat with the other dough.
- Cover the loaf tins with cling film and place in a warm spot for 90 minutes, or until doubled in size.
- Preheat the oven to 180°C.
- What I do is preheat my oven during the 90 minutes and put my loaf tins in the drawer under the oven where it’s nice and warm.
- When the loaves have proved, remove the clingfilm, and bake in the preheated oven for 30-40 minutes. You want the loaves to be a toasty brown on top.
- Leave to cool in the pans for 10 minutes, then take them out and finish cooling on a cooling rack.
- Enjoy warm!
Thanks for reading and I hope you enjoy this as much as I did. And as always, if you try this out drop me a message about how it turned out or tag me in your creations on Instagram @ninarlasvegas
Love and health to all of you and stay safe!
xx
N
Mexican Rice bake (vegan)
If you’ve read any of my savoury posts you’ll know I am mad about Mexican flavours. I love spicy anything. This recipe is made with loads of nutrient rich foods like beans, garlic, peppers, tomatoes, and Spekko brown rice which is low GI so you end up with a really “good for you” meal which lasts ages.
It takes about an hour in total to make but is fairly simple.
What you’ll need:
Bake:
1 TBS olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 tsp paprika
1 tsp cumin
1 can borlotti beans (You can also use black beans or red kidney beans. It depends on your preference.
1 can corn, drained
1 red pepper, chopped
½ cup sliced jalapeños
4 cups cooked brown rice (I used Spekko)
½ cup grated vegan cheese (or normal cheese if you aren’t part of the V-gang)
Sauce:
2 cups tomato puree
1 TBS cumin
1 TBS smoked paprika
1 tsp dried oregano
1 tsp chili powder
1/3 cup water
2 tsp white vinegar
2 TBS maple syrup
A dash salt and pepper
How to do it:
- Preheat the oven to 180°C and spray a casserole dish with nonstick spray.
- Firstly, if your rice is not cooked, start that now and cook according to the packet instructions. Brown rice can take a little while to get tender so start it early.
- In a medium sized saucepan, add all the sauce ingredients and bring to a simmer. Keep this on a low simmer while you finish the rest of the dish.
- In a heavy bottomed pot, add the olive oil. When it’s hot, add the onion and garlic, cook until translucent.
- Add the cumin and paprika and cook for another 2 mins until it’s fragrant.
- Add the beans (brine and all), corn, peppers and jalapeño slices, simmer for 10 minutes, stirring occasionally.
- When your rice is cooked, add it to the pot with the bean mixture. Stir through to evenly combine it.
- Pour this mixture into your prepared casserole dish and pour over the sauce. Make sure it spread over evenly. Top with your grated cheese and bake in the preheated oven for 25 minutes.
- Top with chopped fresh coriander, lime wedges, avocado pieces and a dash of sour cream. Here is a recipe which gives you instructions for a vegan sour cream.
I hope you guys enjoy this recipe as much as I did! And as always if you try it out, drop me a message or tag me on Instagram @ninarlasvegas
Love and health to all of you,
xx
n
Vegan sourdough pretzel rolls
Since lock down I have seen a massive lack of yeast on the shelves, and as a result so many people have been cultivating sourdough bread starters. This is awesome and I completely endorse people starting their own bread mothers.
The one problem I have with my starters is the fact that when you feed them, you have a whole chunk of discard which goes to waste. So I figured a way to incorporate my discard with a small bit of yeast to make perfectly fluffy and tasty sourdough pretzel buns.
So these are pretzel buns. Not bagel buns. Bagels are just boiled whereas pretzels are boiled in an alkali solution. This changes the flavour and texture of the crust.
These are so easy to make and don’t take very long at all. It’s the perfect recipe to keep in the arsenal for sourdough discard. These were also a huge hit with the family so they will disappear quickly! But if you don’t have people to feed, you can always freeze them.
What you’ll need:
4 cups white bread flour
1 TBS white sugar
1 ½ tsp instant yeast
1 ½ tsp fine salt
1 cup almond milk
1 cup sourdough discard (100% hydration) I used a combination of my rye and white bread starter discard and it worked really well.
1 TBS bicarbonate of soda
1 TBS maple or golden syrup
¼ cup vegan butter or margarine, melted
2 TBS poppy seeds
1 TBS course salt, like maldon
How to do it:
- In the bowl of a stand mixer, add the flour, sugar, yeast and salt. Give it a quick whisk to incorporate it.
- Pour in the milk and sourdough discard. Beat on a medium-slow speed with a dough hook for about 5 minutes until everything has come together in a soft dough. If it is too wet you can add a bit more flour, if it is too dry, add a bit more almond milk. Continue to mix for another 5-8 minutes until soft and not too sticky.
- Once it has all come together and it’s developed into a beautiful soft squishy dough. Transfer to a well-oiled bowl, cover with a damp tea towel and leave in a warm place to double in size.
- Depending on the weather and where you leave the dough. It should be doubled in size in an hour. If it might take a bit longer if it’s cold.
- Once doubled in size, tip it out onto a lightly floured work surface. Cut the dough into 10 equal pieces. Mine weighed out to 97g each.
- Roll each portion into a rope, try not to flatten it out too much. You’ll want it to be about 15-20 cm long.
- Shape the rope into pretzels by making a “U” shape, then twisting the top two ends together and then bringing them down to sit on the bottom of the “U”. If this is confusing have a look here (https://prettysimplesweet.com/wp-content/uploads/2014/06/Homemade-Soft-Pretzels-4.jpg) for a visual instruction. This is a very straight forward graphic from Pretty Simple Sweet.
- Place them evenly on a baking tray and set aside.
- Preheat your oven to 200°C.
- In a medium to large saucepan, fill ¾ full and bring to a boil.
- Add in the bicarb and syrup and give it a little stir. Bring down to a simmer.
- Place your pretzels in the simmering water 2 at a time. Let them sit there for 20 seconds each then remove with a slotted spoon or spatula and place on your lined baking tray.
- When you have boiled all the pretzels, brush each one with some melted butter, sprinkle with poppy seeds and a bit of salt.
- Bake in the preheated oven for 15-20 minutes until lovely and golden, they will also sound hollow when you give them a little tap underneath.
- Serve warm with lashings of butter and jam. Or just eat as is. But most importantly, enjoy!
I hope you enjoy this recipe as much as I did, and as always, if you give this recipe a try drop me a message and let me know how it turned out. Or tag me in your creations on Instagram @ninarlasvegas.
Health and love to all of you,
xx
N
Coconut and pineapple cupcakes (vegan)
It’s been a bit chilly this past week, so I have decided to bring some of the tropics to your kitchen!
What is more reminiscent of the beach than pineapple and coconut? It is a wonderful combination and the addition of the pineapple makes these cupcakes super moist.
What you’ll need:
Batter:
1 cup coconut milk (you can also use rice or soy milk)
1 TBS apple cider vinegar
1 ½ cups cake flour
½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
1 tsp vanilla extract
¾ cup white sugar
¼ cup coconut oil, melted
¼ cup canola oil
⅓ cup shredded coconut
⅓ cup crushed pineapple
Icing:
½ cup vegan butter/margarine, softened but not melted
1 ½ cups icing sugar
¼ cup shredded coconut
¼ cup crushed pineapple
1 tsp vanilla extract
How to do it:
Cupcakes:
- Preheat the oven to 180°C and line a muffin tin with cupcake liners. Give them a little spray of non-stick spray.
- In a small jug combine the plant milk and apple cider vinegar. Give it a little stir and set aside.
- In a mixing bowl add the flour, baking powder, bicarb and salt. Give it a quick whisk to make sure it is incorporated properly.
- In a separate bowl, add the sugar, oils, vanilla, and plant milk mixture. Whisk this together with a hand whisk until it is well combined.
- Add the pineapple and coconut to the wet ingredients and stir through.
- Pour the wet ingredients into the dry ingredients and stir until just combined. You do not want to see any raw flour, but you do not want to over mix it because your cupcakes will lose their lightness.
- Portion the batter evenly into the cupcake liners. My batch made 12 exactly. The batter should come up ¾ of the way up the liner.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean. They will also be a little golden around the edges of their tops.
- Remove and let cool on a cooling rack.
Icing:
- In the bowl of a stand mixer, add the softened butter. Using a whisk attachment or even an electric handheld whisk, beat until it’s light and creamy.
- Add the icing sugar and beat again until it becomes light and fluffy.
- Add the pineapple and coconut, stir this through by hand just until it’s combined.
- Pipe onto your cooled cupcakes, top with some shredded coconut and enjoy!
I hope you enjoy making these as much as I did! As always, if you try them out drop me a message and let me know how they turned out and what improvements you made! Also tag me in your creations on Instagram @ninarlasvegas.
Love and health to all of you, and happy baking!
xx
N
vegan carrot cake
I am so in love with carrot cake. It is moist and juicy and amazing with tea. This recipe can also be made in a loaf tin or as muffins. The only difference would be reducing your cooking time for smaller tins. The go to rule is if a toothpick comes out clean your cake is cooked.
What you’ll need:
Batter:
1 cup almond/soy milk
1 TBS apple cider vinegar
2 cups cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp fine salt
1 tsp cinnamon
1 ½ tsp mixed spice
3 large carrots, grated
1 cup white sugar
½ cup coconut sugar (you can also use light brown)
¾ cup sunflower or canola oil
2 tsp vanilla paste or essence
½ cup apple sauce (like baby food)
Icing:
½ cup vegan butter or margarine
1 ½ cups icing sugar, sifted
1 tsp vanilla essence
½ cup pecan nuts
How to do it:
- Preheat your oven to 180°C. Then line and spray two medium sized cake tins.
- In a small jug or bowl, combine the plant milk and vinegar. Give it a stir and set aside. This is going to be your vegan buttermilk.
- In a medium sized mixing bowl combine the flour, baking powder, bicarb, salt, cinnamon, and mixed spice. Give this a quick whisk just to make sure it is evenly incorporated.
- In a separate bowl, whisk together the sugars, vanilla, oil, apple sauce and the vegan buttermilk mixture.
- Add the wet ingredients to the dry ingredients and mix together until you can’t see any more flour.
- Add your grated carrots and mix until evenly distributed.
- Divide the batter between the two cake tins and bake for 30-40 minutes until a toothpick inserted comes out clean. Mine took 36 minutes so just keep an eye on them.
- Let cool in the pans for 10 minutes, then transfer to a wire cooling rack to cool completely.
- While your cakes are cooling you can prepare the icing.
- In the bowl of a stand mixer, add your softened butter. Using a whisk attachment, beat until light and fluffy.
- Add your icing sugar a bit at a time, beating between each addition until everything is incorporated. Continue to beat for another 3-4 minutes until the icing is lighter in colour and fluffier.
- Ice your cake only when it is fully cooled otherwise the icing will slide straight off. Remember to sandwich your two cakes together with a good dollop of icing.
- Decorate as desired and sprinkle with chopped pecan nuts. I used a basket weave nozzle to get a baskety effect but you can just smooth the icing around if you want quick and easy.
If you are looking for more delicious vegan cakes, how about trying these on for size!
Best ever vegan chocolate cake
I hope you enjoy making this as much as I did! And as always, if you give it a try send me a message and let me know how it turned out and what improvements you made! You can also tag me in your creations on Instagram @ninarlasvegas.
Love and health to all of you, and happy baking!
xx
N
vegan hot cross buns
It’s Easter! Hot cross buns are one of the essential Easter treats. Don’t get me wrong, they are good any time of the year but just taste extra good in April.
I made these yesterday for Good Friday but I was slow in getting it posted. They came out so well and can quite easily be modified to every taste. I know a lot of people don’t like the fruit in the buns so it’s quite easy to swap out the fruit for chocolate chips. Play around with flavours, you’ll never know what hits a home run.
What you’ll need:
500 g white bread flour
80 g castor sugar
2 tsp cinnamon
2 tsp mixed spice
1 tsp salt
1 small lime, zested and juiced
10 g instant yeast
80 g vegan butter or margarine
300 ml soy/almond milk
150 g sultanas
150 g raisins
For the toppings:
60 g bread flour
40 ml water
1 tsp lime juice (from above)
½ cup golden syrup
How to do it:
- In the bowl of a stand mixer, add the flour, sugar, spices, lime zest and yeast. Stir together briefly to combine.
- In a microwave proof bowl, melt the butter. Toss in the plant milk and stir through. Leave to cool until it is just warm.
- Pour the butter mixture into the flour mixer. Using a dough hook, mix for 10 minutes until the dough has come together.
- Cover the mixing bowl with a damp cloth and leave in a warm place to prove for about an hour. It’s should double in size.
- Put the bowl back on the mixer, and using the dough hook, mix in your fruit. Do this on a low speed until it is mainly incorporated. You don’t want to over mix, just distribute the fruit throughout.
- Scrape the dough out onto a clean work surface. It’s time to portion the rolls. It’s easier to weigh your dough and then divide that by how many rolls you want. I had 1.2 kg of dough and divided mine into 120 g rolls. These make a nice big bun, perfect for teatime.
- Shape each portion into a boule and place on a lined baking tray about 2 cm apart.
- Cover loosely with a tea towel or clingwrap and leave somewhere warm to prove again for another hour. (What I do is preheat my oven at this time and leave the tray in warming drawer below the oven.)
- If you haven’t already preheated your oven, do it now and set it to 200°C.
- While you are waiting for it to preheat mix the paste for the crosses.
- In a small bowl add the flour, water and lime juice. Mix until a soft paste forms.
- Put this in a small piping bag or if you don’t have one then put it in a Ziploc bag and cut a small hole in the corner.
- Pipe a cross over each proved bun and put them in the oven for 20-30 minutes. They should have a lovely golden colour.
- It’s best to add your glaze while they are still hot. Heat the syrup in the microwave for a couple seconds until runny. Using a pastry brush, coat the top of your hot buns with the syrup.
- Leave to cool. These are great toasted and slathered in vegan butter and jam.
I hope you enjoy making these as much as I did! Don’t forget to drop me a message if you give them a try and let me know what improvements you made and how they turned out! Or tag me in your creations on Instagram @ninarlasvegas.
If you’re looking for something a bit different, have a look at some other recipes I’ve made:
Love and health to all of you!
xx
N
Chewy choc chip cookies (vegan)
I’ve been trying for a while now to get the prefect vegan chocolate chip cookie. Perfectly chewy, good for dunking, 1 is never enough kind of cookie. You know the type. Today I have cracked the code, it took about 3 different variants of this recipe to settle on one that was good enough for me to share.
What you’ll need:
100 g softened vegan margarine or butter
100 g white sugar
50 g coconut sugar
1 tsp vanilla extract or paste
2 tsp Ogram egg replacer mixed with 2 TBS water. You could also use 1 medium mashed banana instead but I haven’t tried it.
190 g cake wheat flour or all-purpose
½ tsp bicarbonate of soda
½ tsp fine salt
140 g dark chocolate chopped into pieces about 1-2 cm big. You can also use dark chocolate chips. (Remember to make sure it’s proper dark chocolate for the vegan option)
2 TBS water (as needed)
How to make it:
- Preheat the oven to 180°C and line a baking tray with baking paper or a silicone mat.
- In the bowl of a stand mixer, add the sugars and the softened butter and beat on a medium speed for about 6 minutes until it has become fluffy.
- In a separate bowl add all your dry ingredients and mix together with a fork to distribute everything evenly.
- Add the essence and your mixed egg replacer to the butter mixture and beat for another 30 seconds.
- Shoot in the dry ingredients and beat until mixed through (You don’t have to over mix here just stop when it’s all incorporated.)
- Fold in your chocolate pieces and get ready to bake some cookies.
- Using an ice-cream scoop (for big cookies) or a tablespoon, scoop out cookie dough and roll gently between your palms. Place on your lined baking tray and press down on each cookie to flatten slightly.
- Bake for 11 minutes or about 9 minutes if you’ve portioned smaller cookies.
- They will be soft when you take them out but they harden up quickly so make sure you don’t overbake them. You want them to be chewy inside.
These will keep for about a week in a sealed container, or the would freeze pretty well.
I hope you enjoy making these (and eating them) as much as I did!
If you try them out drop me a message to let me know how they turned out. Or tag me in your creations on Instagram @ninarlasvegas.
If you like these, why not try my vegan rainbow cookies?
Love and health to all of you,
xx
N
Orange and cranberry muffins
Yesterday I retrieved my first food delivery during lock down. In the box was an assortment of dry goods as well as some sweet treats, included were the most beautiful little cranberries. These came together quite haphazardly but they ended up quite superb.
They don’t take very long and can be whipped up in a flash. They are sweet and tangy and go well with a warm cup of tea.
What you’ll need:
½ cup granulated sugar
1 ½ cups cake wheat flour
½ tsp salt
1 tsp ground cinnamon
2 tsp baking powder
1 large banana, mashed
¾ cup vegan butter, melted
¼ cup soy or almond milk
1 orange, zested and juiced
1 tsp vanilla essence
1 ½ cups dried cranberries
½ cup icing sugar
½ cup Orange Orbs – Cheaky Co. (optional but soooo worth it. You can also use normal dark chocolate.)
How to do it:
- Preheat your oven to 190°C and line a muffin tin with cupcake liners or spray with non-stick spray.
- In a medium sized mixing bowl add the flour, granulated sugar, salt, baking powder and cinnamon. Mix it together so it’s evenly distributed.
- Shoot in your mashed banana, vegan butter, plant milk, vanilla essence and half of the orange zest and juice. Mix until all the dry ingredients are incorporated.
- Fold in 1 cup of the dried cranberries, making sure the are spread through but don’t over mix.
- Distribute the batter between your muffin tins. It should make 8 large muffins or 12 smallish ones.
- Bake for 15 minutes or until a toothpick inserted comes out clean. Set aside to cool.
- For the icing, mix the icing sugar and the rest of the orange juice and zest with a fork until the icing is smooth.
- Drizzle the icing over the muffins, sprinkle with the chocolate pieces and some more cranberries.
Thanks for reading, I hope you enjoy making these as much as I did!
If you give these a try, drop me a message and let me know how they turned out and what improvements you made! Don’t forget to tag me in your creation on Instagram @ninarlasvegas or on facebook @flightoffancy.
Love and health to all of you x
xx
N
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