How many muffins do you want to bake?
These gluten-free and vegan blackberry muffins are wonderfully moist and fruity. With KOMEKO KUCHENGLÜCK they acquire a delicate texture, while the fresh blackberries provide natural sweetness and a summery aroma. Perfect for picnics, breakfast, or a little treat anytime.
#gluten-free
#vegan
#Summer
Ingredients
For the dough:
-
160
g
KOMEKO KUCHENGLÜCK
-
60
g ground almonds
-
7
g baking powder
-
100
g brown sugar (unrefined)
-
0.5
tsp salt
-
250
ml soy milk
-
100
ml neutral vegetable oil
-
200
g blackberries (washed)
Preparation
- Preheating:
Preheat oven to 175 °C (fan oven). - Mix the dough:
Mix the dry ingredients in one bowl and the liquid ingredients in a separate bowl. Then add the liquid ingredients to the dry ingredients and mix well until a homogeneous mixture is formed. - Fold in the blackberries:
Gently fold the blackberries into the batter so they are not crushed. - Bake:
Fill the batter evenly into muffin tins and bake in a preheated oven for 25–30 minutes. - Allow to cool:
Remove the muffins from the oven, let them cool completely and enjoy.
