Panadería
Raspberry Macadamia Muffins
45 minPara 12Nutri-Score C€€
C
45 min
45 minRaspberry Macadamia Muffins
receta de
@bos.kitchen
@bos.kitchen
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
spelt flourCereales195 g- oat flourCereales100 g
baking powderDespensa10 g
lemon zest (zested)Frutas y verduras1 pieza
saltEspecias1 g- aquafaba (whipped until foamy)Despensa60 ml
- neutral oilDespensa60 ml
- coconut sugarDespensa135 g
- vanilla extractDespensa5 ml
macadamia nuts (roughly chopped)Frutos secos y semillas105 g
almond milkBebidas180 ml- raspberries (fresh)Frutas y verduras125 g
por ración
Nutrición
171kcal
- Carbohidratos
- 20 g
- Proteínas
- 3 g
- Grasas
- 9 g
lo que usará
Utensilios
Molde para magdalenas
Bol ×3- Batidora de varillas
Horno
paso a paso
Preparación
- Paso 1
Preheat and prepare the tin
- Preheat the oven to 180 °C.
- Line a muffin tin with paper cases or coat it with oil.
- Paso 2
Mix the dry ingredients
- Add the spelt flour, oat flour, baking powder, lemon zest and salt to a large mixing bowl.
- Stir well to combine.
- Paso 3
Whip the aquafaba
- Pour the aquafaba into a medium bowl.
- Whisk with an electric whisk until frothy and foamy.
- Paso 4
Build the wet mixture
- Add the oil slowly while whisking, then whisk in the coconut sugar.
- Whisk through the almond milk and vanilla extract.
- Paso 5
Combine wet and dry
- Pour the wet ingredients into the dry mix.
- Mix with a wooden spoon until just combined.
- Paso 6
Fold in raspberries and macadamias
- Mash a quarter of the raspberries to a pulp in a small bowl and add to the batter.
- Fold through the remaining raspberries and the macadamias, holding some back for topping.
- Paso 7
Fill and top the muffins
- Fill the lined muffin tin with the batter.
- Top with the reserved raspberries and macadamias.
- Paso 8
Bake
- Bake until a toothpick comes out clean.
- Paso 9
Cool
- Cool in the tin before removing.
- Enjoy right away or cool completely before storing in an airtight container.