Tuesday, March 17, 2009
SAINT PATRICK'S DAY VEGAN BUNS!
Finn decorating the buns
Citrusy tricolour buns for Paddy's Day
Happy Saint Patrick's Day, everyone!!
And here are some festive buns to celebrate our national saint. At home we always called these buns, others called them fairy cakes or queen cakes, and nowadays they are called muffins or cupcakes. Whatever you choose to call them, they are a zesty treat and kids LOVE helping with the decorating, as you can see.
Makes 12 small buns.
Preheat oven to 180˚C
FOR THE BUNS
1 lemon, zested and juiced
1 small orange, zested and juiced
250 gr (9oz) wholegrain spelt flour
50gr (2oz) light muscovado sugar
2 tsps baking powder
1 tsp mixed spice
150ml soya milk (or ordinary milk for non-vegans)
1 tsp NoEgg mixed with 2tblsps water (non vegans can use one beaten egg)
2 tblsps vegetable oil
12 muffin or bun cases
FOR THE TRICOLOUR DECORATIONS
I used a mix-with-water Royal icing. Vegan versions available.
Greeen and orange jelly tots!! (Or any suitably festive sweeties...)
• Put cases into bun tray
• Zest the orange and lemon, then half them and squeeze them. Strain the juice and put to one side
• Mix the citrus zest, flour, spice, sugar and baking powder in a bowl
• Make up the NoEgg as per pack (or beat your egg)
• In a jug, mix together the soya milk, oil and NoEgg mixture
• Make a well in the flour and beat in the milky mixture
• Mix in the lemon and orange juice until combined
• Divide the mixture between the muffin cases
• Bake for 30 minutes
• Leave the buns to cool, then make up the icing (as per pack) and decorate. Leave to set for about half an hour (not in the fridge) and eat!