Boulangerie
Raspberry Macadamia Muffins
45 minPour 12Nutri-Score C€€
C
45 min
45 minRaspberry Macadamia Muffins
ce qu’il vous faut
Ingrédients
spelt flourCéréales195 g- oat flourCéréales100 g
baking powderÉpicerie10 g
lemon zest (zested)Fruits et légumes1 morceau
saltÉpices1 g- aquafaba (whipped until foamy)Épicerie60 ml
- neutral oilÉpicerie60 ml
- coconut sugarÉpicerie135 g
- vanilla extractÉpicerie5 ml
macadamia nuts (roughly chopped)Fruits à coque et graines105 g
almond milkBoissons180 ml- raspberries (fresh)Fruits et légumes125 g
par portion
Nutrition
171kcal
- Glucides
- 20 g
- Protéines
- 3 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Moule à muffins
Saladier ×3- Batteur électrique
Four
pas à pas
Préparation
- Étape 1
Preheat and prepare the tin
- Preheat the oven to 180 °C.
- Line a muffin tin with paper cases or coat it with oil.
- Étape 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.
- Étape 3
Whip the aquafaba
- Pour the aquafaba into a medium bowl.
- Whisk with an electric whisk until frothy and foamy.
- Étape 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.
- Étape 5
Combine wet and dry
- Pour the wet ingredients into the dry mix.
- Mix with a wooden spoon until just combined.
- Étape 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.
- Étape 7
Fill and top the muffins
- Fill the lined muffin tin with the batter.
- Top with the reserved raspberries and macadamias.
- Étape 8
Bake
- Bake until a toothpick comes out clean.
- Étape 9
Cool
- Cool in the tin before removing.
- Enjoy right away or cool completely before storing in an airtight container.