I was going through my Instagram feed and went back to see some 4-year-old photos I took. I just noticed how much I loved to make cakes, cookies and especially pies. I started my cooking "career" with pies actually. I didn't bake for about 2 years because I didn't have an oven in my apartment, but it's all solved now so I can return to my roots and bake and bake! For this occasion I bring to you one of my favorite muffin recipes.
YIELDS
6 muffins
PREP TIME
COOK TIME
TOTAL TIME
- 150 g gluten-free flour
- 2 tbs oats
- 200 g brown sugar
- 100 ml oat milk
- 1 bag baking powder
- 2 portions flax egg
- 50 ml coconut oil
- 1 pinch salt
- of 1 orange zest
- 1 big orange
- 150 g gluten-free flour
- 2 tbs oats
- 200 g brow sugar
- 100 ml oat milk
- 1 bag baking powder
- 2 portions flax egg
- 50 ml coconut oil
- 1 pinch salt
- of 1 orange zest
- 1 big orange
Directions
1. Preheat the oven to 180 Celsius degrees.
2. In a big bowl, prepare the flax eggs (2 tbs flax seed meal mixed with 5 tbs water) let it rest for 5 minutes, then stir in the sugar, salt and orange zest. When it becomes a little foamy add the coconut oil and the oats to the mix. Then add flour and baking powder, mixing it gentle moves from the bottom upwards.
3. Place muffin papers in a muffin sheet and portion the mixture in muffin papers. Place a slice of orange on top of each with a sprinkle of oat flakes.
4. Bake for 20-25 minutes on 180 Celsius in the over, Let it cool before you serve so they will come out easily from the paper.
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Photo: Imola Toth
