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I was out today and realized that it became autumn already. Don’t get me wrong, I love autumn, but time moves way too fast! Virtually over night suddenly leaves are falling and with today’s windy and rainy weather, I was in the mood for a walk in the woods with blushed cheeks and having a delicious coffee break afterwards.
Waffles are always a winner for an afternoon coffee or tea break. Especially in autumn or winter. But today these plum crumble muffins will be served. Sooo good and juicy. I had to eat two.
They are ridiculously easy to make and you should eat them warm to get the most delicious experience.
- 240 ml (1 cup) soy milk
- 1 tsp apple cider vinegar
- 240 g (1 1/2 cup) flour
- 115 g (1/2 cup) sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 60 ml (1/3 cup) neutral tasting oil
- 1 tsp vanilla extract
- 50 g (1/3 cup) vegan butter
- 50 g (1/4 cup) sugar
- 80 g (1/2 cup) flour
- 1 pinch salt
- 1 pinch vanilla
- 250 g (8.8 oz) plums
- 1 tsp cinnamon
- For the crumbles cut the butter in small pieces and knead with the other ingredients into sprinkles. Maybe add a few drops water to make bigger sprinkles.
- Pit the plums and cut in small pieces. Combine with the cinnamon and set aside.
- Preheat the oven to 180° C (360° F) and line a muffin tray with paper liners.
- Combine soy milk and apple cider vinegar and let curdle. In a big bowl combine the dry ingredients, then add the wet ingredients and whisk until just combined. A few little lumps are allowed to remain.
- Pour the dough in the muffin tray and spread the plum pieces evenly. Gently press them in the dough a bit. Sprinkle with crumbles and bake in the oven for about 20 - 25 minutes until golden.
- Let cool for 5 minutes in the muffin tray, then transfer to a cooling rack and let cool.