Ingredients
-
250g wholemeal seed flour
-
80g brown sugar
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½ packet of cream of tartar
-
peel of half a lemon
-
some salt
-
vanillato taste
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125g fresh blueberries
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1/2 applediced
-
270ml soy milk
-
60ml sunflower seed oil
-
juice of half a lemon
-
1 tsp cider vinegar
Ingredients
| 250g wholemeal seed flour | |
| 80g brown sugar | |
| ½ packet of cream of tartar | |
| peel of half a lemon | |
| some salt | |
| vanilla | |
| 125g fresh blueberries | |
| 1/2 apple | |
| 270ml soy milk | |
| 60ml sunflower seed oil | |
| juice of half a lemon | |
| 1 tsp cider vinegar |
Steps
|
1
|
Combine the dry ingredients – flour, sugar, yeast, salt, vanilla, grated lemon peel – in a bowl and mix well. |
|
2
|
In another container combine the liquid ingredients – soy milk, lemon juice, vinegar, and oil – and leave it to rest for 5 minutes. |
|
3
|
Cut half of an apple into small cubes. |
|
4
|
Pour the liquid ingredients into the bowl along with the dry ingredients, add the diced apple and washed blueberries. Mix all the ingredients together. |
|
5
|
Pour the batter into a muffin pan (or cups). |
|
6
|
Fill the oven tray with water to generate steam. Preheat the oven to 180°C. As soon as the temperature has been reached, program the combination oven: steam level 1 and convection at 180°C for 30 minutes. |
|
7
|
Put the muffins in the oven and press "Start" to start baking. |
|
8
|
When baked, leave the muffins to cool on a wire rack. |
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