Lemon & Blueberry Muffins

Lemon & Blueberry Muffins

Second recipe and another one for muffins – is this blog going to be a muffin blog?! No, no but I do make a batch every couple of weeks so am always up for trying out a different recipe and these little muffin gems are just lovely!

There’s something about lemon…!

This recipe is one that I’ve had tucked into a recipe book and did the Vegan conversion thing  replacing an egg with a Vegan flax egg. So not sure where it orginated from but it was the first time I made it today and its definitely made the list of ‘Will make again!’

So here it is:

2 cups unbleached flour

2/3 cup castor sugar

1 & 1/2 tspns baking powder

1/2 tspn bicarb

Pinch of salt

1 cup blueberries – I used fresh this time but often use frozen in muffin recipies

1 tblspn grated lemon rind

3/4 cup soy or almond milk

3 tblspn sunflower oil

1 tblspn lemon juice

Vegan flax egg (1 tblsn flax meal mixed with 3 tblspn water) – set aside

How to:

Prehead oven 180 deg

Dry ingredients:

Sift flour and other dry ingredients into a medium bowl; use a whisk to stir. Add the blueberries and lemon rind and mix well together. Make a well in the centre of the dry ingredients.

Wet ingredients:

Combine the milk, oil, lemon juice and vegan egg in a bowl – whisk together. Add to the flour mixture and stir until just combined. The mixture should be moist but not too dry. Spoon the batter into a 12 muffin cup tin.

Bake for approx 15 – 20 mins (check at 15 mins) until golden brown. Remove and cool on wire rack.

I’m big on a light dusting of icing sugar – but not necessary 🙂




Carrot & Spice Muffins

Carrot & Spice Muffins


Hello all!

I have over ½ dozen scrap books in which I have compiled recipes over the years.

Mostly this was in the old days (a few years ago)! where I would cut out recipes from magazines and paste them in my recipe books – some of these recipes were Vegetarian – very few were Vegan.

I first became Vegetarian in my early 20’s a few years ago now! I remember thinking I could NEVER be Vegan – it was just too much, too extreme, how could you cook without eggs and cheese and butter…

Well times have changed! It’s so clear to me now that it’s easy peasy to cook without those ingredients, and the fact is that I’d rather!

So some of the recipes that will follow in this blog I have no idea where they originated – a lot from food & women’s magazines that my mum had around the house, some that I have downloaded from the internet and some I have made up from scratch.

Many I have made changes to – removed an ingredient if I didn’t like it, morphed it from a recipe that requires animal products to Vegan, or added something that I felt it needed…

Wherever possible I will credit the source of where I found a recipe – such as the following:

This recipe was inspired from the fantastic cook book (Vegan Cooking, Recipes for Health and Happiness) which I bought to get me started on my Vegan food journey. There are so many amazing recipes in this book and its sister book Vegan Cooking, Recipes for a Peaceful World)

I love these books! Not only are the recipes, as I cook my way through them, completely delish, it’s Australian so I recognise the ingredients. This is helpful when you’re starting out!

So Carrot Muffins – renamed Carrot & Spice Muffins!

Carrot & Spice Muffins

(recipe adapted from Vegan Cooking, Recipes for Health and Happiness) Amanda Quinn & Diipali Lilburne

 2 cups flour (1cup organic non bleached self raising & 1 cup wholemeal flour)

2 tsp. baking powder

1 tsp. bicarb soda

1/3 cup castor sugar (infused with vanilla bean pod – see note)

1/3 cup brown sugar

½ tsp cinnamon

½ tsp nutmeg

Pinch of cardamom

¼ cup sultanas

1/3 cup walnuts (chopped)

½ cup sunflower oil

1 cup soy milk (or almond milk)

½ tsp vanilla concentrated extract (or 1 tsp of essence)

1 carrot (medium to large) coarsely grated


Place a Vanilla Bean pod into a jar of castor sugar – it infuses through the castor sugar and adds a hint of vanilla – yum!

What to do:

Preheat your oven to 180° C. Place muffin cups into a 12 hole muffin tray or grease & flour.

Dry Ingredients:

Sift together the flours, spices, baking powder, bicarb and sugars into a large mixing bowl. Then add your sultanas and walnuts – make sure you combine thoroughly. Make a well in the centre.

Wet ingredients:

In a separate bowl mix together the oil, milk and vanilla and then pour into the well – gently mix until just combined. Add the carrot and fold through. Don’t overmix – less is more with muffins!

Spoon mixture into each individual muffin cup

Bake for approximately 20 minutes (check at 15 minutes – depending on how hot your oven in – especially if its fan forced – You want them lightly golden brown.

Cool slightly before moving from the tray.

Dust a little icing sugar over the muffins if you wish – and there you are – magic munchy muffins!

Enjoy xx


In the beginning…!

Have to start somewhere – first words always a bit daunting…

So with a love of food, a passion for animal welfare and a desire to learn about photography to guide me – here I am and this is Bridget’s Vegan Kitchen!!

It will be interesting/revealing to start where I am now and see the progression I make – as I work out how to actually use this site for one! And as my skills as a photographer improve for another!

I just put a deposit on a Canon DSLR – they didn’t have the one I wanted in stock – its the Canon EOS 600D. I did a little research and thought it was perhaps the best one to go with in terms of where I’m at – at the moment – i.e. complete beginner!

Once I have camera in hand will sign up for photography classes so hopefully pics will improve over time. Right now I’ll be using my trusty IPhone and a point and shoot camera.

Food wise… well these are the recipes I’ve been experimenting with – see I’m a newbie Vegan – it’s been about 3 months. Prior to that Vegetarian for a while – on and off for many years… tell you more about that another time perhaps… but being new to the world of Vegan cooking I’m learning and trying things, partly why I wanted to set up this blog…

So there’s my little intro – stay tuned – off for a cuppa & one of these lovely Carrot & Spice muffins – will upload pic.

Ciao xx