Want delicious, porous, soft muffins? I really recommend trying this recipe without eggs and dairy products! We found it on the Internet, altered it slightly, and the result turned out to be even tastier! Bon Appetit!
Summary
| Cook Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Servings (Default: 12) |
Ingredients
Ingredients- Pumpkin pulp juice (or other pulp juice) – 200 ml
- Flour – 200 g
- Sugar – 130 g
- Baking powder – 2 teaspoon.
- Vanilla sugar – 1 teaspoon
- Salt – 0.5 teaspoon.
- Boiled warm water – 70 ml
- Unscented sunflower oil – 80 ml
Instructions
- Prepare foods for lean muffins and turn the oven to 190 degrees.
- In a deep bowl, combine dry ingredients: flour, sugar, baking powder, vanilla sugar, salt.
- Add liquid ingredients: water, vegetable oil, pumpkin pulp juice.
- Mix thoroughly until smooth.
- Pour the dough into molds by 2/3 (I have a silicone mold, the cupcakes did not stick after baking).
- Send to the oven for 20 minutes (although at the 18th minute the dough no longer adhered to the match).
- Airy muffins without eggs and milk are ready.
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