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מאפינס אוכמניות טבעוני ממולא בריבת אוכמניות

Vegan Double Blueberry Muffins

Blueberry muffins, rich, fluffy, and easy to make: Sift flour, baking powder, and salt into a bowl; In a separate bowl, mix well sugar, almond butter, and olive oil; Add vanilla, plant-based milk, and frozen blueberries; Combine with the flour mix, transfer to a muffin tray, bake until golden. Generously inject blueberry jam. Cool completely and serve.
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Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 cups white spelt flour or white all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup white sugar
  • 3 Tablespoon tahini or almond butter
  • ½ cup olive oil
  • 1 teaspoon pure vanilla extract
  • ¾ cup unsweetened almond milk or soy milk
  • 1 cup frozen blueberries about 140 grams (5 Oz)
  • 150 gram blueberry jam not confiture!

Method
 

  1. Preheat the oven to 180 C (356 F).
  2. Line a muffin mold with paper or silicone cuffs and grease them with a brush - make sure to oil the bottom well.
  3. Sift flour with salt and baking powder into a bowl, mix and set aside.
  4. Mix sugar and almond butter in a separate bowl, add olive oil and mix well until you get a smooth batter. Next, add vanilla extract and milk; Add blueberries and mix.
  5. Gradually add the flour mixture to the batter and mix just until combined.
  6. Divide evenly into the muffin sockets; Make sure there are blueberries in each unit, and flatten gently with a spoon or spatula. Bake in the second lower level of the oven for about 35 minutes, until golden and a wooden skewer inserted in the center comes out clean.
  7. Cool for ten minutes in the pan; inject blueberry jam generously while still in the pan.
    מאפינס אוכמניות טבעוניים עם ריבת אוכמניות
  8. Remove from the mold with the cuffs and place on a wire rack to cool completely.
    מאפינס אוכמניות טבעוניים עם ריבת אוכמניות
  9. Inspired by this recipe

Notes

 

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