Cakes & pastries

Muffins with oats and coconut oil

Name: Muffins with oats and coconut oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: For 8-10 muffins:
Ingredients: 320 ml (¾ cup) almond milk; 4 tbs Rapunzel white wine vinegar; 90 g (1 cup) Rapunzel sporting porridge; 120 g (1 cup) whole-grain flour; 4 tbs Rapunzel cane sugar; 2 tbs baking soda; 1 tbs baking powder; 1/2 tbs Rapunzel sea salt; 4 tbs Rapunzel coconut oil; 2 eggs

Seraphine Wilhelm

30 Min.

For 8-10 muffins:

Info

Perptime 10 Min.
Baketime 20 Min.

Ingredients

Portions

320 ml (¾ cup) almond milk
4 tbs Rapunzel white wine vinegar
90 g Porridge Sport
120 g (1 cup) whole-grain flour
4 Cristallino cane sugar HIH
2 tbs baking soda
1 tbs baking powder
1 Atlantic sea salt fine
4 Coconut oil virgin HIH
2 eggs

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

Preparation

Preheat oven to 350 °F. Combine almond milk with wine vinegar in a small bowl and set aside for 5 minutes until it turns ‘sour’. Mix flour, sporting porridge, sugar, baking soda, baking powder and salt together in a large bowl. Add sour milk, coconut oil and eggs and stir everything together.

Fill the muffin cups ¾ full with the dough and bake 20 minutes into the oven until they turn golden brown. Take the muffins out and let them cool down for a few minutes.

USED RAPUNZEL PRODUCTS

Porridge Sport

Coconut oil virgin HIH

Cristallino cane sugar HIH