Vegan Muffin Base Dough
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g spelled flour
- 80 g suar
- 125 g mararine, vean
- 20 g corn starch
- 400 ml soy milk (soy drink)
- 1 packet baking powder
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Mix all ingredients into a thick dough (attention: the dough is very tough due to the corn starch and tends to move upwards when stirred with the mixer).
- Either leave the mixture as it is or add any ingredients such as fruit, etc. and mix together again.
- Divide the dough between the muffin molds and bake in the preheated oven (180 ° C) for about 20 to 25 minutes.
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