Method

1. Preheat the oven to 170C and line a 12-hole muffin tin with patty cases.
2. Beat the dairy free spread, sugar and vanilla essence with electric beaters until pale and creamy.
3. Add the eggs, one at a time, beating well between additions. Fold the flour into the egg mixture in batches, alternating with the Vitasoy Soy Milky Vanilla.
4. Spoon the mixture into the patty cases and bake for 15-17 minutes or until golden brown and firm to touch.
5. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar just before serving.