Non- dairy Strawberry muffins
Non-dairy strawberry muffins
Non diary strawberry muffins
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A few days ago I found out that I am lactose-intolerant, my first thought was “Oh no … no more sweets!” After a moment of discomfort; I thought that I didn’t have to give up dessert, but that I had to think of something without lactose.
We say “Business before pleasure”, first of all I thought of survival, that is my need to have breakfast.
The non-dairy strawberry muffins don’t contain milk or derivates, and they are soft because they contain sunflower seed oil and strawberry compote, I recommend them…
Preparation Time:
10 Minutes
Rest time:
–
Cooking time:
20 Minutes
Portions:
4
Cooking method:
Oven
Difficulty:
Easy
Ingredients for strawberry muffins
- 60 g Strawberries;
- 83 g Flour 00;
- 50 g Sugar;
- Vanilla powder to taste.
- 28 g Egg;
- 4 g Baking powder;
- 15 ml Sunflower seed oil.
Tools
- Bowl;
- Muffin mould;
- Paper cups;
- Ice cream scoop;
- Kitchen whisk;
- Hand blender.
Prepare the strawberry muffins
Preheat the convection oven to 180° C and place the paper cups into the muffin mould.
Blend the strawberries, if you prefer, you can leave some pieces.
Whisk the egg with the sunflower oil, add the flour, baking powder and vanilla powder, mix and gradually add the strawberry compote.
Pour the mixture into 4 paper cups until they are 2/3 full, bake for 20 minutes.
Tips
- For a touch of colour, dust with golden icing sugar;
- If you love muffins, you should also try bran muffins with nuts and white chocolate;
- Muffins will remain fresh for 3-4 days in a box.
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