My way of making muffins is a bit alternative, but the result is nevertheless really yummy.
It feels amazing to be able to make a muffin that's both glutenfree and dairy-free without compromising the taste.
See recipe below.
INGREDIENTS
- Glutenfree flour 300 g
- Baking soda 10 g
- Salt 10 g
- Cane sugar 50 g
- Vanilla 100 g
- Plant-based butter 100 g (room temperature)
- Plant-based yoghurt naturel 200 g
- Plant-based milk 150 g
- Flea seed shells 15 g
- Blueberry jam (the best organic one you can find)
- Eggs for brushing
HOW TO
Mix the following ingredients in bowl 1:
Glutenfree flour 300 g
Baking soda 10 g
Salt 10 g
Cane sugar 50 g
Vanilla 100 g
Crumble the mix in 100 g of plant-based butter (room temperature)
Mix the following ingredients in bowl 2:
Plant-based yoghurt naturel 200 g
Plant-based milk 150 g
Flea seed shells 15 g (whip these into the dough until it thickens)
Now mix the two bowls.
Now, you could just make these muffins au naturel, or as a cinnamon muffin but as you've clicked on Blueberry muffins, things are going to get very scrumptious, very quickly.
Take your muffin shape (I use the silicone shapes from Silikomart) and fill it up up by 1/4 and make a little hollow in the middle of it.
Take 2 teaspoons of the best blueberry jam you can find, and plop it in there.
Then take an extra layer of your muffin dough and cover the jam and squeeze down the edges and maybe, as I do, stick your finger in the middle of the shape to mix the batter and the jam into a union of yummyness.
Now, it’s a great idea to brush the top of your muffins with a whipped egg, because it gives them such a lovely and scrumptious finish.
Put them in the oven at 230°C for 15 minutes.
