Masala muffins, alkaline

Details

15 min

20 min

vegan

Stina Spiegelberg

Ingredients

2 spring onions
180 g Rapunzel Base Balance Muesli
1 tsp Rapunzel coconut sugar
1.5 tsp baking powder
1 stripped TL Rapunzel Atlantic sea salt
1/2 tsp each pepper, masala, turmeric, coriander, chili
180 ml of water
20 g Rapunzel frying oil
60 g soy yoghurt
1 carrot (80g)

Details

15 min

20 min

vegan

Stina Spiegelberg

Method

Cut the spring onions into rings and sauté in a pan in little oil. Set aside and let cool. Mix Basen Balance cereal in the blender to flour. In a mixing bowl: Mix the flour with sugar, baking powder, salt and spices. Add spring onions, water, oil and yoghurt and stir to a smooth dough. Rub carrot and fold.

Put the dough in greased muffin molds and bake at 190 ° C top / bottom heat for about 20 minutes. Enjoy hot or cold.

Ingredients

2 spring onions
180 g Rapunzel Base Balance Muesli
1 tsp Rapunzel coconut sugar
1.5 tsp baking powder
1 stripped TL Rapunzel Atlantic sea salt
1/2 tsp each pepper, masala, turmeric, coriander, chili
180 ml of water
20 g Rapunzel frying oil
60 g soy yoghurt
1 carrot (80g)

Details

15 min

20 min

vegan

Stina Spiegelberg

Rapunzel Products

Acid-Base balance muesli

Coconut blossom sugar

Frying oil

Atlantic sea salt fine