Vegan Guava Candy Muffins
Vegan Guava Candy Muffins are made with Colombian bocadillo (firm guava paste). These delicious muffins are light and fluffy, have warm guava oozing out and the chewy top adds some texture.
Equipment
- muffin tin (with muffin liners if desired)
Ingredients
- 2 cups all purpose flour, plus 2 tablespoons
- 1/2 cup white sugar plus extra for sprinkling top
- 1 tsp baking powder
- 1 tsp baking soda
- salt
- 1/2 cup sunflower oil
- 1,5 tsp vanilla essence
- 1,5 cup unsweeted soy milk
- 5 pieces of bocadillo, about 220 g
Instructions
- Preheat oven at 180 degrees Celsius (356 Fahrenheit). Place muffin liners in muffin tin, or use oil to grease the tin
- In a mixing bowl, add dry ingredients: flour, sugar, baking powder, baking soda and salt. Mix with a fork
- Add wet ingredients: oil, vanilla essence and soy milk. Mix well with a wooden spoon. It's ok if there are some lumps in the batter, don't over-mix
- Cut 4 of the 5 bocadillos in small pieces. Add to the batter and mix with the spoon
- Place about 2 tablespoons of batter per muffin case (fill up to two-thirds). Repeat until you used up all batter
- Sprinkle some sugar over the muffins. Grate the leftover bocadillo and divide some grated bocadillo over the muffins. Bake in the oven at 180 degrees Celsius until the top is golden and a skewer inserted in the muffin comes out clean
- Let the muffins cool off a bit and enjoy! They keep well for 2-3 days in a closed container
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