This dairy free breakfast muffin recipe from Taher Jibet, head chef and proprietor of The Dining Room, Weymouth, is a lovely weekend treat and perfect if you’re on a dairy free diet.
Dairy free breakfast muffins
Makes 5 small breakfast muffins
Ingredients
50g Raw Nut Butters
55g soft brown sugar
50g self-raising flour
1 egg
1. Preheat the oven to 180 degrees.
2. Cream the butter and sugar together in a bowl until pale. Beat in the egg a little at a time. Next, fold in the flour using a large metal spoon and spoon mixture into paper cupcake cases.
3. Bake in the oven for 8–12 minutes, or until golden-brown on top and a skewer inserted into one of the muffins comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
