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Egg and Milk Free Muffins

0
1560
Kitchen American
Calorie content 294.1 kcal
Portions 6 port.
Cooking time 45 minutes
Proteins * 7.7 g
Fats * 9.8 g
Carbohydrates* 79.5 g
* per 100 gr. product
Egg and Milk Free Muffins
Content

There are many recipes for delicious and flavorful muffins. The most delicate pastries can be prepared without even having eggs and milk in the refrigerator. Here is such a simple and easy recipe I want to offer you.

Ingredients

Cooking process

step 1 out of 11
Measure out the required amount of flour and sift it through a fine sieve into a separate container. Add granulated sugar and salt, mix thoroughly.
step 2 out of 11
Rinse the currants or any other berry thoroughly under cold running water, then put on a sieve or colander so that excess moisture in the glass. Then transfer to a deep container, pour in the required amount of vegetable oil and drinking water.
step 3 out of 11
Add ground cinnamon and mix well.
step 4 out of 11
Place baking soda in a small container and quench with lemon juice, then add to liquid ingredients.
step 5 out of 11
Stir thoroughly with a tablespoon or mixer until smooth and smooth. You can also use a whisk.
step 6 out of 11
Fill the silicone molds with the prepared dough to 2/3 of the height.
step 7 out of 11
Sprinkle a little coconut on top.
step 8 out of 11
Place the filled molds in a prepared baking sheet. Place the baking sheet in a preheated oven to 200 degrees. Bake muffins for about 20-25 minutes. Check the readiness of the dessert with a wooden skewer. It must be completely dry.
step 9 out of 11
After the time has passed, carefully remove the muffin tray so as not to burn yourself. Then cool them down a little.
step 10 out of 11
Then remove the muffins from the silicone molds.
step 11 out of 11
Serve cooled muffins without eggs and milk on the table with your favorite tea or aromatic coffee. The texture of homemade baked goods is moist and juicy.

Bon Appetit!

 

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