This week's recipe from plant-based recipe developer & Nutritionist, Anna is a nutritious twist on your usual grab and go, store bought muffin. Homemade with vegan vanilla protein, they come complete with a gooey jam centre - beat that!
Preheat the oven to 170c. Line a 12-hole muffin tin with paper cupcake cases. Mix the flour, baking powder and sugar together in a large bowl.
Make a well in the centre and add the sunflower oil, milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.
Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool.
Use a apple corer to remove the middle of the cupcake and then fill with jam!