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
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 this in with a mixer until the dough stiffens)
Now mix the two bowls.
This is where you have to make a tough decision.
Are you going to make these muffins naturel - or are you going to add the remonce, thus making cinnamon muffins?
If you stick to making the muffins without the remonce (and trust me - they're good either way), just stay here - if not, click here.
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.
