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I love cakes! (said Conan Osiris)
Big, small, with layers, with filling, without filling,… a cake is always a comfort at any time of the day. And despite enjoying a nice and generous slice of cake, I’m also in love with smaller and individual versions, like an irresistible muffin.
A muffin is always the perfect company for that fresh orange juice for breakfast, or coffee after lunch, or afternoon tea… Let’s say that a muffin has something special that catch our attention and wakes up our inner ant. I don’t know if it’s the simplicity, if it’s because it’s tiny and cute, if it’s because is just picking it up and eating it, I don’t know, the only thing I know is that I can’t resist.
In addition to being irresistible, usually muffins are also easy to make and achieve success. As they are smaller, the chances of something goes terribly wrong are also smaller.
There are lots of muffin recipes available, from the simplest to the most elaborate, but today I decided to bring one that was not only easy but for everyone, and also matching the season. All to help you when you don’t know what to do, and you need something quick, easy and delicious.
FLUFFLY | MOIST | FRESH | LIGHT | GLUTEN FREE | EASY | QUICK | WITH STRAWBERRIES
That the recipe is quick and simple you already know and that it goes well with the summer you also know. What you don’t know is that besides that, this recipe is totally gluten free!
I confess that creating gluten-free oven recipes is still a challenge for me, but I decided I was going to take a chance on these muffins. And what a delicious final result!
Fluffy and moist muffins, with chunks of whole strawberries inside and a lemony scent and flavor that transform a simple cake into something fresh and light.
In addition to the gluten-free whole oat flour, I also used Dragon SuperFoods Sunflower Flour, which brought more smoothness to the muffin texture and a delicate seed flavor. A naturally gluten-free flour, obtained from organic sunflower seeds, and which has a high protein and fiber content. It is a very versatile flour that can be used in sweet and savory recipes. It was the first time I used a sunflower flour and I really liked the result.
Making these muffins is super simple, just put all the dry ingredients in one bowl, the wet ones in another and then mix both. Place in muffin pans, bake for about 15 minutes and they’re ready!
Hmmmm and they get sooooo yummy!!
My suggestion is to serve it with a some yogurt, it’s like the cherry on the cake!
Let’s go to the recipe?
150gr of gluten-free whole oat flour
50gr of Dragon SuperFoods Sunflower Flour
120gr of yellow sugar
1 tsp of baking soda
Juice of 1 lemon (about 25ml)
20g of olive oil
230gr of unsweetened soy milk
110gr of fresh strawberries cut into little cubes
150gr of gluten-free whole oat flour
50gr of Dragon SuperFoods Sunflower Flour
120gr of yellow sugar
1 tsp of baking soda
Juice of 1 lemon (about 25ml)
20g of olive oil
230gr of unsweetened soy milk
110gr of fresh strawberries cut into little cubes
1- Preheat the oven to 180 °C.
2- Place all the cake dry ingredients in a bowl, sieve all of them preferably, and stir with a whisk.
3- On another bowl put the soy milk and the lemon juice and stir with the whisk until create a foam on the surface. Then add the olive oil and stir well to make it homogeneous.
4- Mix the wet and dry ingredients and stir well with the whisk. Once all the ingredients are well incorporated, add the strawberries and stir again. Do not stir the butter more than necessary to prevent a heavy and dense final result.
5- Divide the dough into 12 muffin pans and bake for about 15 minutes, or until you stick the toothpick and it comes out clean.
6- Remove from the oven and let it cool.
7- Serve with yogurt on top.
1- Preheat the oven to 180 °C.
2- Place all the cake dry ingredients in a bowl, sieve all of them preferably, and stir with a whisk.
3- On another bowl put the soy milk and the lemon juice and stir with the whisk until create a foam on the surface. Then add the olive oil and stir well to make it homogeneous.
4- Mix the wet and dry ingredients and stir well with the whisk. Once all the ingredients are well incorporated, add the strawberries and stir again. Do not stir the butter more than necessary to prevent a heavy and dense final result.
5- Divide the dough into 12 muffin pans and bake for about 15 minutes, or until you stick the toothpick and it comes out clean.
6- Remove from the oven and let it cool.
7- Serve with yogurt on top.
* This recipe was supported by Pronatural.com.pt
* You can find the Dragon SuperFoods Sunflower Flour in the Pronatural online store with 10% discount when using the TAVG code.
* Add some extra strawberry chunks on the top of your muffins before bake them to make them more cute and beautiful.
* This recipe was supported by Pronatural.com.pt
* You can find the Dragon SuperFoods Sunflower Flour in the Pronatural online store with 10% discount when using the TAVG code.
* Add some extra strawberry chunks on the top of your muffins before bake them to make them more cute and beautiful.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!