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PREP TIME 25 Mins
SERVES 18
Ingredients
For the Muffins
- 100ml OGGS Aquafaba
- 4 Tick Tock Ginger Boost Teabags
- 215g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 520g apple puree
- 275g brown sugar
- 1 tsp vanilla extract
- 120ml vegetable oil
- Non-stick cooking spray, for greasing
For Cheesecake Filling
- 225g vegan cream cheese, room temperature
- 50g granulated sugar
- 1 tsp vanilla extract
Method
- Preheat the oven to 190˚C/170˚C fan
- Cut open the corner of the Tick Tock Ginger Boost teabags and pour the Rooibos tea into a bowl, before disposing of the teabags. Add the flour, baking powder and salt to the bowl, and mix using a fork
- Give the OGGS® Aquafaba carton a good shake
- In a separate bowl, combine the apple puree, brown sugar, OGGS Aquafaba, vanilla extract and vegetable oil. Whisk, then gradually incorporate the dry ingredients until the batter is thick and smooth
- For the vegan cheesecake filling, in a medium bowl, whisk together the cream cheese, sugar and vanilla extract until fluffy and smooth
- Grease the muffin trays with non-stick cooking spray
- Scoop about 30g of the muffin batter into each cup. Add a teaspoon of cheesecake filling to the centre of each and use a toothpick to swirl the cheesecake filling into the batter
- Bake in the oven for 18 minutes, or until the muffins are springy and lightly browned around the edges
- Leave to cool for 5 minutes before serving and enjoy!
GANG