Vegan Breakfast Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g spelled flour, fine
- 40 g cranberries, dried
- 50 g spelled flakes
- 70 g walnuts
- 40 g syrup, (aave syrup)
- 2 teaspoons tartar baking powder
- 50 g oil, neutral
- 1 pinch (s) salt
- 10 g soy flour
- 10 g water
- 1 teaspoon lemon juice
- 1 teaspoon vanilla powder
- 200 g milk substitute (almond drink)
Print Recipe
Pin Recipe Instructions
- Place a paper case in each well of a 12-cup muffin tray.
- Preheat the oven to 175 degrees top / bottom heat.
- Grind the cranberries, walnuts and spelled flakes medium-fine.
- Then add the remaining ingredients to this mixture and stir everything together.
- Using two teaspoons, pour the batter into the muffin molds and bake for 25 to 30 minutes (chopstick test).
- Let the muffins cool on a wire rack.
- Tip 1: Instead of agave syrup, you can also use 75 g of sugar.
- Tip 2: The muffins are not very sweet - so if you have a sweet tooth, increase the amount of agave syrup to 60 g (sugar 100 g).
- And this is how it works with the Thermomix:
- Crush the cranberries, walnuts and spelled flakes for 5 seconds at speed 8.
- Weigh in the remaining ingredients and mix everything at speed 3 for 20 seconds.
- Proceed as described above.
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