Receita de muffins caseiros salgados veganos
À procura de uma receita caseira de muffins veganos saborosos para entreter facilmente este fim-de-semana? Experimente estes surpreendentes muffins de farinha de milho saudáveis e saborosos!
Quando se trata de assar, a farinha de milho dá estrutura aos seus produtos assados, bem como um sabor robusto e terroso. Por outro lado, a farinha de trigo dá à massa aquela textura elástica, calorosa e sabor único.
Combine farinhas com água carbonatada para ajudar os seus muffins a subir melhor, o que resulta numa textura perfeita e fofa.
Rustic Cornbread Muffins – Two Flavours
Perfect as a starter or midweek snack, this rustic cornbread muffins recipe is easy to make and fun to eat. If you are cutting out bread to lose weight or eat healthier, try these tasty muffins. Cornflour can eliminate inflammation-causing compounds from your diet, resulting in a healthier gut. It also reduces constipation, improves bone health, and promotes healthy body weight. Use different add-ins and you will never get bored of these delicious baked goodies. Trust me, you’ll never make muffins another way again! Find out why!
Equipment
- Muffin Tray
- Muffin Tray Liners
- 2 Large Bowls
- Spoon
- Toothpick
Ingredients
- 1 cup cornflour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- A pinch of granulated sugar
- 1/2 cup canola oil
- 1 ½ cups carbonated water
- 2 ounces canned olives pitted and sliced
- 2 tablespoons roasted red pepper paste
- Sesame seed, cumin seeds, dried oregano for garnish (optional)
Instructions
- Start by preheating your oven to 200 degrees C. Line a muffin tray with paper muffin liners. (If you do not have muffin liners, you can also brush them with cooking oil).
- In a large bowl, thoroughly combine cornflour, all-purpose flour, baking powder, salt, and sugar. Gradually, add canola oil and water, stirring continuously to combine well.
- Divide the batter into two bowls; add the olives to the first bowl; add roasted red pepper paste to the other bowl. Stir to combine.
- Spoon the batter into the prepared muffin cups. Sprinkle with seeds and spices, if using.
- Bake your muffins in the preheated oven for about 35 minutes, until a toothpick inserted into the centre of your muffin comes out dry and clean.
Notes
To store, wrap your muffins well or store them in an airtight container at room temperature for up to 2 days. They will last in your refrigerator for up to a week.
Nutrition
Serving: 143gCalories: 327kcalCarbohydrates: 32.6gProtein: 3.9gFat: 20.5g
Tried this recipe?See More Vegan & Vegetarian Recipes – Totally Yummy!
