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Macadamia Vegan Muffins with Glace Icing

Macadamia Vegan Muffins with Glace Icing

Craving vegan muffins? Try this macadamia vegan muffins with glace icing: the perfect idea if you're looking for new vegan muffin recipes for your breakfast.

13 March, 2015
Average: 1 (1 vote)

Dietary Consideration

serves for


total time

0 HR 0 MIN


Spelt flour
175 g
125 g, plus extra for dusting
Dairy free margarine
225 g
75 g flesh, pureed
2 tbsp juice
Brown sugar
75 g
Rice flour
40 g
Ground macadamia nuts
150 g
1 - 2 tbsp
Icing sugar
150 g
2 - 3 tbsp


Mix both flours in a mixing bowl and remove about 1/3 and set aside for the filling.

Combine the larger amount of flour with 200 g margarine, 40 g mango puree and the pear juice and work to a smooth dough. Add a little water if necessary.

Heat the oven to 180°C (160° fan), gas 4. Grease 12 tart or bun tins.

Roll the pastry out thinly on a floured surface and use an 8cm cutter to cut out rounds. Gently push the pastry rounds into the tins and prick several times using a fork.

Mix together the remaining ingredients until smooth. Spoon into the pastry cases.

Bake for about 25 minutes until golden brown. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the icing
Sift the icing sugar into a bowl. Gradually beat in the water until smooth. Drizzle over the tarts and leave to set.

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