Flaxseed and Apricot Muffins
Allergens
Gluten
Soya
For
Piece
280
g
Spelt flour (Type 630, 812 or 1050)
2
tsp
baking powder
1
pinch of salt
4
fresh apricot/n
60
g
dried apricot/n
1
tbsp
linseeds
6
tbsp
rapeseed oil
250
ml
soya drink
2
tbsp
pear syrup
1.50
dl
apple juice
1
untreated lemon/n, grated zest
Grease or paper cases for the muffin tin
Preheat the oven to 170 degrees (top and bottom heat). Grease a muffin tin or line it with paper cases.
Mix the flour, baking powder and salt together in a bowl.
Stone the fresh apricots and cut them into small cubes; finely chop the dried apricots. Puree the dried apricots together with the linseeds, oil, soya drink, pear juice and apple juice in a tall container using a hand blender, then add to the flour mixture along with the lemon zest and stir in quickly.
Fold in the diced fresh apricots and immediately divide the batter between the muffin cases.
Place the muffins straight away into the preheated oven (otherwise they won't rise) and bake for about 40 minutes.
Mix the flour, baking powder and salt together in a bowl.
Stone the fresh apricots and cut them into small cubes; finely chop the dried apricots. Puree the dried apricots together with the linseeds, oil, soya drink, pear juice and apple juice in a tall container using a hand blender, then add to the flour mixture along with the lemon zest and stir in quickly.
Fold in the diced fresh apricots and immediately divide the batter between the muffin cases.
Place the muffins straight away into the preheated oven (otherwise they won't rise) and bake for about 40 minutes.
Nutrients per portion 169kcal
CO₂ equivalent per portion 64g