Brazilarte Muffins
Easy, versatile and vegan.
I won’t say too much about these. I know that I always want to get straight to the recipe.
I will say though, that you can mix up this recipe to the nines. Keep the base recipe the same and add your favourite, fruit, nuts, seeds and spices. Do it your way.
Perfect also for little hands to help you in the kitchen.
INGREDIENTS
1 cup of Mylk
1 tbsp apple cider vinegar
3 tbsp hot water
1 tbsp ground flax seeds
2 cups of plain flour (gluten free versions work too)
1/3 cup of sugar (we like brown or coconut)
1 tbsp baking powder
1/2 tsp salt
4 tbsp oil or melted coconut oil
1 tsp vanilla extract
Optional extras
3/4 cup of oats
3/4 rasins
1 cup of chopped apple
1 tsp cinnamon
1 cup frozen blue berries
replace 1/4 cup of flour with 1/4 cup cocoa powder
1 cup of chocolate chips
Go wild here, or do what we do, use what you have in the cupboard.
METHOD
In a small bowl whisk together the mylk and vinegar. Set aside for at least 5 minutes.
in another small bowl add the hot water to your ground flaxseeds and mix. Allow it to sit and gel. These are your flax-eggs. The binder.
In a large mixing bowl combine the flour, sugar baking powder and salt. Mix.
Preheat your oven to 200C/400F.
Mix together the flax eggs, mylk mix and oil.
Pour your wet mix into your dry ingredients. Fold gently to bring together.
Add your extra flavourings.
Pour your mix evenly into 12 muffin cases/tins.
Bake for around 15 minutes, or until a toothpick comes out clean. Light golden.
The hard part, let them cool!
annnnnnd EAT!
Tag us @Brazilarte let us know what you think.