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For 12 muffins
300 g flour 00
60 g cornstarch
1 sachet of baking powder
300 g soy yogurt to mango (or other flavour of your choice)
150 g of sucanat white
120 ml corn oil
100 ml of milk rice
raisins or dried fruit (optional)
Here are some Puffy, soft and voluptuous VEGAN MUFFINS as you've never seen them!
Preheat the oven to 200° C in a ventilated mode.
Sift the flour, cornstarch and baking powder into a bowl.
In another bowl mix the oil with the sugar, then add the yogurt and rice milk.
Add sifted ingredients, a little at a time and stir carefully so that no lumps are formed.
Grease with very little oil the mould for the muffins and place the mixture.
Bake, remove the function of ventilated and flown at 180° c.
Cook for about 35 minutes, until the muffins are beautiful golden.
You can enrich the dough with raisins or dried fruit into small pieces.
Of course you can also use another soy yogurt, according to your tastes and availability.