Ingredients for 12 Servings
1 No-Moo, Mild-Aromatic (200 g) [Order No: 404]
230 g (1 ½ cups) carrots
220 g (1 cup) spelt flour
½ tsp salt
1 tsp baking powder
4 tsp olive oil
300 ml soya drink
230 g (1 ½ cups) carrots
220 g (1 cup) spelt flour
½ tsp salt
1 tsp baking powder
4 tsp olive oil
300 ml soya drink
100% Vegan Recipe from Vegusto
Muffins with Carrots and No-Moo
Savoury muffins with a delicious taste of Vegusto. The small No-Moo muffins will certainly be a highlight at the next festive brunch.
Ingredients for 12 Servings
1 No-Moo, Mild-Aromatic (200 g) [Order No: 404]
230 g (1 ½ cups) carrots
220 g (1 cup) spelt flour
½ tsp salt
1 tsp baking powder
4 tsp olive oil
300 ml soya drink
230 g (1 ½ cups) carrots
220 g (1 cup) spelt flour
½ tsp salt
1 tsp baking powder
4 tsp olive oil
300 ml soya drink
Preparation
Using a flat grater, finely grate the No-Moo and the carrots.
Add the flour, salt and baking powder in a bowel and mix thoroughly.
Then add the grated carrot and grated No-Moo to the flour mixture.
Using a different bowel whisk together the olive oil and soya drink until homogenised.
Add the liquid mixture to the dry ingredients and mix with a wooden spoon until well combined.
Brush the muffin liners with a little olive oil and put into a muffin tin.
Spoon the dough into the muffin liners until they are filled to 2/3.
Preheat oven to 190°C (circulating air: 180 °C)
Bake the muffins for 25 minutes on the second-lowest rail in the oven.
Add the flour, salt and baking powder in a bowel and mix thoroughly.
Then add the grated carrot and grated No-Moo to the flour mixture.
Using a different bowel whisk together the olive oil and soya drink until homogenised.
Add the liquid mixture to the dry ingredients and mix with a wooden spoon until well combined.
Brush the muffin liners with a little olive oil and put into a muffin tin.
Spoon the dough into the muffin liners until they are filled to 2/3.
Preheat oven to 190°C (circulating air: 180 °C)
Bake the muffins for 25 minutes on the second-lowest rail in the oven.