Sweet, soft and moist, these muffins are the perfect afternoon treat. Made with simple ingredients and topped with a tangy glaze, they freeze well and the batter can be used to make muffins, a loaf or even a cake. With fresh orange rind, a little cardamom and vegan buttermilk, my Orange and Cardamom Muffins are ideal for sharing.
Step 1. Preheat oven to approximately 180 degrees Celsius and grease a large, 12 hole muffin tin, or an extra large loaf tin. You could also use one muffin tray and one loaf tin and get both!
Step 2. Combine milk and vinegar in a jug and set aside for 10 minutes.
Step 3. Combine dry ingredients into a large bowl and mix until well combined.
Step 4. Add oil, juice and zest to milk mixture.
Step 5. Slowly pour wet ingredients onto dry ingredients, folding mixture carefully. Mix until just combined.
Step 6. Pour into prepared tin(s) and bake for between 20 minutes and one hour, depending on your size of tin. You'll know it's ready when the top has started to brown and an inserted knife comes out clean.
Step 7. Remove from the oven and leave to cool for 10 minutes, then turn out onto a wire rack.
Step 1. Combine icing sugar and juice and mix until smooth.
Step 2. Drizzle over warm or room temperature muffins/loaf and enjoy.