For the muffins
4 Tick Tock Ginger Boost teabags
215g plain flour
1 tsp baking powder
½ tsp salt
520g apple puree
275g brown sugar
100ml OGGS Egg Alternative Aquafaba
1 tsp vanilla extract
120ml vegetable oil
Non-stick cooking spray, for greasing
For the cheesecake filling
225g vegan cream cheese, room temperature
50g granulated sugar
1 tsp vanilla extract
For the vegan muffin batter
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.
Bake the muffins
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!
