happy today for two reasons. Firstly, because this muffin recipe turned out a million times better than I could have hoped for. I wasn’t expecting much for a recipe that was fat-free and certainly didn’t expect using gluten-free flour on top of that to turn out well. But it SO did! And secondly, because I finally have a proper space to take my photographs.
A couple of years ago I had to move back in with my parents, due to health reasons, and as my mum works from home as a therapist, I often have to avoid the kitchen as to not make any noise. Which is extremely inconvenient for a food blogger, as you can imagine! Especially as it’s the one place that has good access to natural light in the house. But now, thanks to a very tall table and a step ladder (because the window is quite small), I can now take photos in my room – which means I can take as long as I like with them, whenever it suits me. This makes a HUGE difference! So this is my first set of photos taken in my new spot and I’m loving the freedom it gives me.
INGREDIENTS
- 300 g / 1 3/4 cups self-raising flour or 300g gluten-free self-raising flour*
- 1 tbsp corn starch
- 1/2 cup soy yoghurt
- 150 ml / 1/2 cup + 2 tbsp almond milk
- 120 ml / 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup chopped strawberries
INSTRUCTIONS
- Preheat oven to 190C / and spray a muffin tin with low calorie cooking spray.
- In a large bowl, mix together the flour and corn starch.
- Stir in the soy yoghurt, almond milk, maple syrup, vanilla and vinegar and mix until combined.
- ............
for full recipe here : wallflowerkitchen.com
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