For this recipe you will need the following ingredients:
Marlette’s concept is simple, you only have to follow the instructions at the back of their sets so that your muffins gets the perfect aspect and taste. But for vegan version it’s more difficult to realize so here is my version to keep the aspect.
The first step is to add to Marlette’s set the margarine and soya milk as replacement of butter and cow milk. Then I had the instant dry yeast to help my muffins get more volume, which is the role of eggs in a non vegan version. To compensate the liquid aspect of eggs I add some coco milk and it’s pure feeling to get back the texture I’m used of for cakes.
The other alternative is to use hydrated chia seeds. It will replace both the coco milk and the instant dry yeast. The final result is quite surprising!