Anzac muffins

Obviously these aren’t the baked goods that were sent to troops far off during the first world war! But they are based on the ingredients and flavours of the traditional Anzac biscuits that we enjoy.

  • 1 1/4 cups  milk of choice (we use oat or rice)
  • 100g Nuttelex/vegan butter
  • 4 tbsp golden syrup
  • 1 tsp bicarb soda
  • 2 1/4 cups spelt flour (or 2 cups GF flour plus 1 tsp psyllium)
  • 1 cup rolled oats (or 1 cup rolled quinoa)
  • 1 tsp GF baking powder
  • 1/2 cup coconut sugar
  • 3 tsbp aquafaba/1 egg worth of egg replacer made up/1 whole egg

In a saucepan on medium heat, melt together the Nuttelex syrup and milk. Bring to a very gentle simmer then remove from the heat. (Speed 2, 100C, approx 3 mins)

Once removed from the heat, whisk in the bicarb soda (Speed 4, 8 seconds) then add in the aquafaba. (Speed 4, 5 seconds)

In a separate bowl mix together the other dry ingredients (speed 4, 10 seconds).

Add the  wet ingredients to the dry and mix until just combined (Speed 4, 10 seconds, scrape down and repeat).

Divide batter between 18 regular, lined muffin holes. Place into a preheated moderate oven and bake for 18-20 minutes.



Allow to cool briefly before eating.


These freeze and defrost well.


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