OGGS x Tick Tock – Ginger Muffins with Cheesecake Filling

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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


  1. Preheat the oven to 190˚C/170˚C fan

  2. 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

  3. Give the OGGS® Aquafaba carton a good shake

  4. 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

  5. For the vegan cheesecake filling, in a medium bowl, whisk together the cream cheese, sugar and vanilla extract until fluffy and smooth

  6. Grease the muffin trays with non-stick cooking spray

  7. 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

  8. Bake in the oven for 18 minutes, or until the muffins are springy and lightly browned around the edges

  9. Leave to cool for 5 minutes before serving and enjoy!

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