Pieczywo
Raspberry Macadamia Muffins
45 minPorcje: 12Nutri-Score C€€
C
45 min
45 minRaspberry Macadamia Muffins
przepis od
@bos.kitchen
@bos.kitchen
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
spelt flourProdukty zbożowe195 g- oat flourProdukty zbożowe100 g
baking powderSpiżarnia10 g
lemon zest (zested)Warzywa i owoce1 kawałek
saltPrzyprawy1 g- aquafaba (whipped until foamy)Spiżarnia60 ml
- neutral oilSpiżarnia60 ml
- coconut sugarSpiżarnia135 g
- vanilla extractSpiżarnia5 ml
macadamia nuts (roughly chopped)Orzechy i nasiona105 g
almond milkNapoje180 ml- raspberries (fresh)Warzywa i owoce125 g
na porcję
Wartości odżywcze
171kcal
- Węglowodany
- 20 g
- Białko
- 3 g
- Tłuszcz
- 9 g
czego użyjesz
Przybory
Forma do muffinek
Miska ×3- Mikser ręczny
Piekarnik
krok po kroku
Przygotowanie
- Krok 1
Preheat and prepare the tin
- Preheat the oven to 180 °C.
- Line a muffin tin with paper cases or coat it with oil.
- Krok 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.
- Krok 3
Whip the aquafaba
- Pour the aquafaba into a medium bowl.
- Whisk with an electric whisk until frothy and foamy.
- Krok 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.
- Krok 5
Combine wet and dry
- Pour the wet ingredients into the dry mix.
- Mix with a wooden spoon until just combined.
- Krok 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.
- Krok 7
Fill and top the muffins
- Fill the lined muffin tin with the batter.
- Top with the reserved raspberries and macadamias.
- Krok 8
Bake
- Bake until a toothpick comes out clean.
- Krok 9
Cool
- Cool in the tin before removing.
- Enjoy right away or cool completely before storing in an airtight container.