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Receta Wheat free all vegan butterscotch chip corn meal muffins (for Austin with love :)
by Belle

Wheat free all vegan butterscotch chip corn meal muffins (for Austin with love :)

I warn you now in my Italian mothers house things were done when they taste right look right and smell right! It didn't go by timer! A cup can be a good handful and a tsp an approximate pinch! But I used measuring cups for this lol

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Canada Canadian
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • 2 cups of cornmeal
  • 1 cup of brown rice flour
  • 200ml of vanilla soy milk
  • 1 small banana
  • 2-3 tbsp of brown sugar
  • 6 tsp of baking powder
  • about half a pack of butter scotch chips 250 g bag
  • water (about 1 cup)

Direcciones

  1. Blender together your banana and vanilla soy milk smooth, but not frothy. You are going to use about 3/4 cup of that.
  2. Mix everything together in a bowl in order. Add the water last adding a bit at a time. It is all about consistancy.
  3. Place into papered muffin pans.
  4. Bake at 375 for about 20 min. This can vary depending on your oven. I didn't find they brown. We took them out when the chips were starting to melt but not gone completely.
  5. Enjoy! Found these were best the day of. Not bad the day after alittle dry but the kids didn't seem to mind at all!