Turmeric, Pineapple, Ginger & Chilli Muffins

Breakfast Cake Muffins


  • 1 cup of plain flour
  • 1 1/2 tsp. of baking powder
  • 1/4 tsp. salt
  • 1 tsp cinnamon
  • 1/2 cup of sugar
  • 1/4 cup of vegan margarine
  • 1/2 cup of soy milk
  • 1/2 tsp. vanilla extract
  • 2 tbsp. apple sauce
  • 1/2 tsp. of apple cider vinegar
  • 6 pineapple rings
  • 1/2 tsp of turmeric
  • knob of fresh ginger grated
  • 1 small red chilli
  • 2 tbsps of oats


  1. Pre heat the oven 350ºF
  2. Combine the flour, salt, baking powder, turmeric & sugar in a large bowl
  3. In a small saucepan add the milk, margarine, ginger, apple sauce, vinegar & vanilla extract, place on a low heat and stir until the margarine has melted & remove from the heat. At this point it should be slightly warm. If it is too hot wait for it to cool slightly before adding to the dry mixture
  4. Combine the wet and dry mixtures together to form a batter, mix in the pineapple
  5. Lightly grease your pans with margarine and fill the muffin tins, sprinkle the oats on top of the muffins
  6. Cook in the oven for 25 – 30 mins, ensuring the muffin has cooked through

Prep time: 20 minutes

Cook time: 25 mins

Makes 12 medium sized muffins

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published