Vegan Berry Muffins
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g silken tofu
- 230 g rice syrup or suar
- 200 g soy yohurt (yohurt alternative), plain or vanilla flavor
- 330 g spelled flour
- 1 packet baking powder or baking soda
- 125 ml oil, e.g. rapeseed oil or sunflower oil
- 1 vanilla pod, the pulp it
- 250 g berries, e.., strawberries, raspberries, blueberries
Print Recipe
Pin Recipe Instructions
- Mix the silken tofu, rice syrup or sugar and the pulp of the vanilla pod or beat until frothy. Then add the yoghurt and stir, then mix and add flour and baking powder or baking soda. Then stir in the oil and carefully fold in the berries.
- Pour the batter into prepared muffin cups. Bake in a preheated oven at 180 ° C (top / bottom heat) for 20 minutes.
- As berries are e.g., strawberries, raspberries or blueberries. 150 g strawberries and 100 g rhubarb also taste very good.
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