Vegan Cranberry Muffins
As part of starting 2013 on the right socially conscious foot, I’ve just joined The People’s Supermarket (TPS) in Oxford. TPS is a sustainable food cooperative run by the local community for the local community. To be a member all you have to do is pay an annual membership fee of £12 and volunteer 4 hours of your time per month. In return, you get 20% off all your groceries and have a say in what they stock. Not to mention the added benefit of meeting like minded people, listening to some of Oxford’s local music talent played in store and feeling good that you’re doing your bit for a sustainable lifestyle.
The concept was started in London and a team of dedicated people have helped to make it happen in Oxford.
Another aspect I love about the supermarket is their seasonal purchasing which means you never quite know what fresh produce they’ll have. This month they’ve had cranberries on sale. TPS offer a price comparison and their cranberries are £2 cheaper than Tesco’s cranberries. Bargain!
If you’re inspired to pop into the supermarket, why not try this tasty cranberry muffin recipe I came up with. It’s suitable for vegans and is the perfect accompaniment to a cup of earl grey.
Although I’ve called them cranberry muffins, banana is a key component. As it’s a vegan recipe, the banana acts as a binder and provides moisture instead of eggs. Practical and tasty 🙂
60g dairy-free margarine
1 tbsp olive oil
1 small ripe banana
100g fresh cranberries, chopped
100g brown sugar
150g self raising flour
1 tbsp lemon juice (or just a quick squeeze of a fresh one!)
Pre-heat oven to gas mark 6 (360 degrees)
Take one mixing bowl
Mash banana with a fork
Mix banana with butter, lemon juice and oil
Add sugar and mix
Add flour and mix
Add salt and cranberries
Pop into cooking container of choice (filling about 2/3 full)
Bake for 20 minutes or until springy to touch
Then all that’s needed is to pop the kettle on and enjoy with a strong cuppa!