Breakfast

Masala muffins, alkaline

Name: Masala muffins, alkaline
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: For 6-8 muffins
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)

Stina Spiegelberg

35 Min.

For 6-8 muffins

Vegan

Info

Perptime 15 Min.
Baketime 20 Min.

Ingredients

Portions

2 spring onions
180 g Rapunzel Base Balance Muesli
1 Coconut blossom sugar
2 tsp baking powder
1 Atlantic sea salt fine
1 tsp each pepper, masala, turmeric, coriander, chili
180 ml of water
20 g Frying oil
60 g soy yoghurt
1 carrot (80g)

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Coconut blossom sugar

Frying oil