Corn Beet Muffins

recipe image

Corn Beet Muffins

Picture by Chef Reza Setayesh | Plant Loving Humans
  • Prep time
    10 minutes
  • Cook time
    25 minutes
  • Makes
    4-6 truffles, reckoning on muffin tin size
Author Notes

These truffles occupy this form of sturdy following in my restaurant. I most incessantly top them with a unfold of fruit nonetheless I in actuality esteem frozen blackberries or raspberries. They are straightforward to present and assist for up to every week in your refrigerator. —Chef Reza Setayesh | Plant Loving Humans

Ingredients

  • 1 & 5/8 cups

    coconut milk


  • 2 teaspoons

    apple cider vinegar


  • 1/2 cup

    sunflower seed oil


  • 3/4 cup

    coconut sugar


  • 1 cup

    cornmeal


  • 1 & 5/8 cups

    gluten-free all-cause flour


  • 1 & 1/2 teaspoons

    sea salt


  • 1 & 1/4 tablespoons

    baking powder


  • 3/4 teaspoon

    baking soda


  • 2 tablespoons

    beet powder


  • a handful

    of sleek fruit or berries

Instructions
  1. Preheat oven to 350 F
  2. Measure the total dry formula into the bowl of a mixer
  3. Using the walk attachment, mix completely
  4. Add the comfort of the formula and mix until soft blended
  5. Scoop the batter into muffin tins and add sleek fruit to the tip, if desired
  6. Bake for 20-25 minutes, or until a toothpick inserted into the heart of the muffin comes out neat

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