Vegan Christmas Red Velvet Muffins

Hi! It's almost Christmas! 
I honestly can't believe that the year is almost gone as well as this generation! 2020 seemed so far away and yet is just a few days away...
So, when I think about Christmas desserts my mind immediately goes to RED VELVET
Last year I wanted to share with you a recipe for a red velvet cake but I because I already baked a Christmas trunk cake, I didn't want to share two cake recipes. 
This year I decided that If I was going to make a Christmas recipe it had to be red velvet related. So, I wanna share with you this amazing and delicious festive vegan red velvet muffins!
You might wonder why they're muffins and not cupcakes. Well, the reason is that I can't make a good frosting! I've been trying for years now and they all become so liquidy and ruin the cupcake.
So, I decided to ease this year and make muffins! But, if you really want to make cupcakes just find a frosting recipe and put in on top!
Hope you enjoy this recipe!


    For the Red Velvet Muffins, you'll need:

    • 250g + 3 Tbsp of All-Purpose Flour
    • 200g White Sugar
    • 1 Tbsp Cocoa Powder (unsweetened)
    • 1 tsp Baking Soda
    • 1/2 tsp Salt
    • 2 tsp Vanilla Extract
    • Flax Egg* see note
    • 80ml Olive Oil 
    • 240ml Vegan Homemade Buttermilk* see note
    • 1 Tbsp White Vinegar 
    • 28ml of Vegan Red Food Dye

    Baking time!
    Start by preheating the oven to 3180°C.
    1. Sift the flour into a mixing bowl. Add the sugar, baking soda, salt and cocoa powder.
    2. Add the cup of homemade buttermilk, the vanilla extract, flax egg, olive oil, vinegar and red food dye to the mixing bowl and whisk everything with a hand whisk to combine until the batter looks smooth.
    3. Line a cupcake tray with 12 festive cupcake liners and divide the batter evenly between them - I like to use an ice cream scooper.
    4. Place them into the oven and let te bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
    5. Allow the muffins to cool completely before eating!
       *Homemade buttermilk: To make squeeze half a lemon into a measuring cup and then filling with soy milk up to the 1 cup line and allowing to sit for a minute to curdle into buttermilk.
       *Flax Egg: To make the flax egg, mix 1 Tbsp of ground flaxseed meal  (I bought mine from the Prozis website) with 3 Tbsp Hot Water and allow it to sit for a minute until it's gloopy.

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