susiebuchholz
Ingredients
12 portion(s)
Vanilla Cherry Muffins
- 220 g Whole almonds with skin
- 180 g rolled oats
- 120 g tapioca flour
- 4 tsp baking powder
- 1 tsp fine sea salt
- 2 tbsp vanilla essence
- 130 g Maple syrup
- 120 g coconut milk
- 300 g frozen cherries
Recipe's preparation
Add almonds and rolled oats to TMX Bowl
Mill 10 sec spd 9
Add Tapioca flour, baking powder and salt
Combine 10 sec spd 5
Add vanilla, maple syrup and coconut milk
Combine 10 sec spd 5
Add frozen cherries
Combine 20 sec spd 3
Spoon mixture in muffin tins lined with muffin papers
Bake at 180 degrees Celcius 25 - 30 minutes until brown and cooked through.
Vanilla Cherry Muffins
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Recipe adapted from "The Vegan 8" Blueberry muffin
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentMade these again today.
Made these again today. Reduced the maple to 100g and used 200g frozen raspberry instead of cherry. They turned out fantastic! Great recipe, thanks!
A lovely dense recipe ..
A lovely dense recipe .. Thank you . I only added 30 grams of rice malt syrup instead of the 120 grams of maple syrup and it was sweet enough for us !
Amanda Harte