Muffins du soleil
For 20 mini 115 g of integral flour (or complete) 1 teaspoon of baking powder some dried tomatoes 2 tablespoons of toasted sunflower seeds 1 tablespoon roasted squash seeds 1 handful of golden raisins 1 teaspoon curcuma 50 g of grated pecorino a bit of rosemary 120 g of almond milk (or rice or soy) 1 egg 1 tablespoon of olive oil In a bowl, mix the flour with baking powder. Add the dried tomatoes cut into small pieces. Then add seeds, raisins, curcuma, rosemary and grapes. Mix well to coat all ingredients with the flour. In another bowl, mix the liquid: milk, egg and oil. Pour the liquid into dry ingredients and assemble coarsely. It should be apparent that some flour is not totally absorbed by the liquid. This is the secret of soft muffins and yet crispy on the outside. Using a soup spoon and a small spoon, pour the preparation into mini-muffins molds (Flexipan or equivalent), only filling half. Bake in a hot oven 180 ° (th.6) for 10-15 minutes. Wait 5 minutes before removing from molds and place onrack.
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"une bonne cuisinière est une fee qui dispense le bonheur" "a good cook is a fairy that provides happiness" Elsa Schiapareli
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