Cranberries Muffins

2 comments

Hello everyone! And a warm welcome to all new vegan friends. I’m back on the blog (wonderful!!) to post these muffins, prepared prior my admission and frozen. They’re delicious and, beside that, they can be enjoyed fresh and fragrant once thawed.

Ingredients:
200 gr of organic rice flour
50 gr of tapioca flour
125 gr of soy yogurt
1 tablespoon of rice malt
250 gr of grated apple
50 gr dried cranberries, soaked
50 ml of soy milk
baking powder

Method:
In a bowl mix flours and baking powder, add malt and the wringed and dried cranberries.
Grate the apple and add it directly to the mixture. Add yogurt, soy milk and mix.
Place the mixture in paper muffin molds, previously placed in disposable aluminum molds or on the baking tin for muffins.
Sprinkle the surface with a very little cane sugar.
Bake at 150°/160° for 20 min. Toothpick test. With this doses I obtained 10 muffins.

Comments:
I bought tapioca flour: gives excellent results. It’s a great thickener. Use it together with rice flour to obtain soft and fluffy muffins.

Chef: Felicia from VeganBlog

  1. Cassandra78 2 November 2010 at 20:35

    They seem so fragrant and light! I very much like using rice flour for muffins, I never use wheat flour…they come out better, ligther and more fragrant


  2. Lisa 7 November 2010 at 15:01

    That’s a really good idea! 🙂



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