Bran lemon muffins with mascarpone
Bran lemon muffins with mascarpone
Bran lemon muffins with mascarpone
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Just like Picasso, who went through the Blue period and then that the Cubist, in the same way, last year I went through the Shortcrust period, and now I’m going through my Muffins period.
Today I wanted to try a new recipe without butter… but not the classic extra light recipe.
I started by choosing a bran flour, with a good protein, lipid and mineral content, then I chose brown sugar, rich of vitamins and mineral salt… and I finished with mascarpone, because in this fresh cheese there are 40% less lipids than in butter.
Preparation time:
15 Minutes
Rest time:
–
Cooking time:
20 Minutes
Portions:
6
Cooking method:
Oven
Difficulty:
Easy
Ingredients for the bran lemon muffins with mascarpone
100 g bran flour;
75 g brown sugar;
40 g rice milk;
1 medium egg.
23 g potato starch;
4 g baking powder;
Zest of half a lemon;
a pinch of salt.
Tools
- Muffin mould;
- Paper cups;
- Ice cream scoop
- Cups.
Prepare the bran muffins
Preheat the convection oven to 180° C and place the paper cups into the muffin mould.
In a bowl, beat the mascarpone with brown sugar using a whisk, until they are well mixed. Add the egg and mix again.
In another bowl, mix the bran flour with the potato starch, a pinch of salt and the baking powder.
Add the dry mixture to the mascarpone and mix. Add the grated lemon zest and lastly, add the rice milk and mix it thoroughly.
Pour the mixture into 6 paper cups until they are 2/3 full and cook for 20 minutes.
Take them out of the oven and let them cool before eating.
Tips
- If you love muffins, you should also try classic muffins or bran muffins with nuts and white chocolate;
- If you don’t have mascarpone, you can use cream cheese, it’s not the same, but it’s a good substitute.
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