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These bite-sized muffins will delight you and decorate your kitchen in their glass jar, but not for long.
Ingredients
- 175 g wheat flour
- 10 g cornstarch (corn, potato…)
- 70 g agave syrup
- 45 g melted coconut oil
- 120 ml vegetable (or cow) milk
- 5 g cider vinegar (or other)
- 7 g baking powder
- 1 good pinch of salt
- 1 sachet vanilla sugar
- Optional: 70 g chocolate chips, raisins, nuts, etc.
Recipe
- Preheat oven to 220°C.
- In a bowl, mix the flour, cornflour, baking powder, salt and vanilla.
- Add the melted coconut oil and agave syrup, then, little by little, the vegetable milk and vinegar. Mix a little, but not too long (so that the gluten doesn’t develop too much and the muffins stay airy).
- Add the condiments (choco, raisins, etc.) and divide the batter between the (mini) muffin tins.
- Turn the oven down to 180°C and bake for 17 minutes. Wait until the muffins have cooled down a little before eating them…
