Bakkerij
Raspberry Macadamia Muffins
45 minVoor 12Nutri-Score C€€
C
45 min
45 minRaspberry Macadamia Muffins
wat u nodig heeft
Ingrediënten
spelt flourGranen195 g- oat flourGranen100 g
baking powderVoorraadkast10 g
lemon zest (zested)Groente en fruit1 stuk
saltKruiden en specerijen1 g- aquafaba (whipped until foamy)Voorraadkast60 ml
- neutral oilVoorraadkast60 ml
- coconut sugarVoorraadkast135 g
- vanilla extractVoorraadkast5 ml
macadamia nuts (roughly chopped)Noten en zaden105 g
almond milkDranken180 ml- raspberries (fresh)Groente en fruit125 g
per portie
Voedingswaarden
171kcal
- Koolhydraten
- 20 g
- Eiwitten
- 3 g
- Vetten
- 9 g
wat u gebruikt
Keukengerei
Muffinvorm
Mengkom ×3- Handmixer
Oven
stap voor stap
Bereiding
- Stap 1
Preheat and prepare the tin
- Preheat the oven to 180 °C.
- Line a muffin tin with paper cases or coat it with oil.
- Stap 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.
- Stap 3
Whip the aquafaba
- Pour the aquafaba into a medium bowl.
- Whisk with an electric whisk until frothy and foamy.
- Stap 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.
- Stap 5
Combine wet and dry
- Pour the wet ingredients into the dry mix.
- Mix with a wooden spoon until just combined.
- Stap 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.
- Stap 7
Fill and top the muffins
- Fill the lined muffin tin with the batter.
- Top with the reserved raspberries and macadamias.
- Stap 8
Bake
- Bake until a toothpick comes out clean.
- Stap 9
Cool
- Cool in the tin before removing.
- Enjoy right away or cool completely before storing in an airtight container.