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 <3
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
- Eggs for brushing
Remonce
- Muscovado sugar/brown sugar 75 g
- Plant-based butter 75 g
- Marzipan 75 g
- Cinnamon 1 tablespoon
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 blueberry muffins, but as you've clicked on Cinnamon muffins, you're going to go further than that.
The remonce is dangerously easy to make. Mix the ingredients and voilà.
Now this part can seem a bit experimental, but it really works here…
Take you muffin batter and slap it on the palm of your hand (if the batter is really sticky you can always sprinkle a bit of flour on your hand before adding the batter).
Use your other hand as a dough scraper and try to make a flat surface on your hand. Now on top of this you have to slap a spoonful of the remonce on top of the batter and then start rolling the batter towards you as if you were making a pancake,
Whether you’re making cinnamon muffins or au naturel, the batter has to go into some sort of shape.
I use the silicone shapes from Silikomart and I fill the shape up by 3/4.
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.
