Rasberry, Lime and Ginger Muffins

Moist and fluffy soy yogurt-muffins with fresh raspberries, ginger and lime.

Ingredients for 12 muffins:

1 Tablespoon chia seeds

3 Tablespoons water

250 g Flour

200 g Caster sugar

1 Tablespoon baking soda

1/2 Teaspoon salt

250 g Soy yogurt (lime/lemon flavoured)

4 tablespoons oil

100 ml soy milk

Juice and zest of 1/2 lime

1 tablespoon grated ginger

125 g raspberries

Total time: 30 minutes

Mix the chia seeds with 3 tablespoons of water and set aside. Line a muffin tray with cases. Preheat the oven to 175° Celsius (350° Fahrenheit).Combine the flour, sugar, baking soda and salt in a large mixing bowl. In a second bowl, combine the yoghurt, oil, chia seeds and water, soy milk, lime juice, lime zest and grated ginger and mix well. Add the mixture to the dry ingredients and combine using a spoon. Pour the mixture in the muffin cases, then distribute the raspberries evenly between the muffins. Bake for 20-22 minutes, until the tops of the muffins turn golden brown. Switch the oven off and let the muffins cool inside with the door open for about 10 minutes. Take the muffin tray out of the oven, remove the muffins from the tray and let them cool completely on a cake rack.

Raspberry, Lime and Ginger Muffins
Yields 12
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
210 calories
37 g
0 g
6 g
3 g
0 g
91 g
421 g
19 g
0 g
4 g
Nutrition Facts
Serving Size
91g
Yields
12
Amount Per Serving
Calories 210
Calories from Fat 50
% Daily Value *
Total Fat 6g
9%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 421mg
18%
Total Carbohydrates 37g
12%
Dietary Fiber 2g
7%
Sugars 19g
Protein 3g
Vitamin A
0%
Vitamin C
11%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250 g flour
  2. 200 g caster sugar
  3. 1 tablespoon baking soda
  4. 1/2 tsp salt
  5. 1 tablespoon chia seeds
  6. 3 tablespoons water
  7. 250 g soy yogurt (lime/lemon flavoured)
  8. 4 tablespoons oil
  9. 100 ml soy milk
  10. Juice of 1/2 lime
  11. 1 tablespoon grated ginger
  12. 125 g raspberries
Instructions
  1. 1 tablespoon chia seeds
  2. 3 tablespoons water
  3. 250 g flour
  4. 200 g caster sugar
  5. 1 tablespoon baking soda
  6. 1/2 tsp salt
  7. 250 g soy yogurt (lime/lemon flavoured)
  8. 4 tablespoons oil
  9. 100 ml soy milk
  10. Juice and zest of 1/2 lime
  11. 1 tablespoon grated ginger
  12. 125 g raspberries
Notes
  1. Mix the chia seeds with 3 tablespoons of water and set aside.
  2. Line a muffin tray with cases.
  3. Preheat the oven to 175° Celsius (350° Fahrenheit).
  4. Combine the flour, sugar, baking soda and salt in a large mixing bowl.
  5. In a second bowl, combine the yoghurt, oil, chia seeds and water, soy milk, lime juice, lime zest and grated ginger and mix well.
  6. Add the mixture to the dry ingredients and combine using a spoon.
  7. Pour the mixture in the muffin cases, then distribute the raspberries evenly between the muffins.
  8. Bake for 20-22 minutes, until the tops of the muffins turn golden brown.
  9. Switch the oven off and let the muffins cool inside with the door open for about 10 minutes.
  10. Take the muffin tray out of the oven, remove the muffins from the tray and let them cool completely on a cake rack.
beta
calories
210
fat
6g
protein
3g
carbs
37g
more
Von Vegan http://www.vonvegan.com/

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