Healthy & Tasty | Berry Barley Muffins | 13th February 2018 | హెల్దీ & టేస్టీ
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Barley Muffins With Cranberries And Maple Syrup (Sugar-Free)
Barley is very satiating, improves digestion, and tastes great. It goes amazingly well with maple syrup and cranberries. And this is how I came up with this sugar-free treat.
Note: These muffins aren't very sweet because I like to feel the tartness of the cranberries. Double the quantity of maple syrup if you want yours sweeter.
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Barley Flour:
Maple Syrup:
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Ingredients
120 g barley flour
30 g black wheat flour
1/2 tsp. baking powder
pinch of salt
100 ml buttermilk
50 ml maple syrup
2 eggs
Directions
1. Mix your dry ingredients in a larger mixing bowl and set it aside.
2. Whisk the wet ingredients in another bowl until the mixture is even. Add this to the dry ingredients.
3. Use the same whisk to combine the two. Start mixing from the center of the bowl and go toward the sides in circular motions. Your batter will start to thicken.
4. Stop as soon as you have a thick, homogenous batter.
5. Preheat your oven to 180°C (356°F).
6. Put some fresh cranberries in each muffin mold and cover with batter. Add another cranberry on top.
7. Bake the barley muffins for 20 minutes and allow them to cool in the molds for 5 minutes before unmolding. They will have a bready texture and are best enjoyed with buttermilk or yogurt but will do just fine on their own too.
#barleymuffins #nosugarmuffins #cranberrymuffins
Music by An Jone.
Muffins
RISE AND SHINE BARLEY FLOUR MUFFINS
Ingredients:
2 1/2 C Barley Flour* 1 Tbsp Baking Powder*
1/2 C Brown Sugar* 2 Eggs
1/3 C Oil * 1/4 Tsp Salt*
1 Cup Chopped Walnuts * 1/2 Cup raisins*
3/4 Cup Dark Brown Sugar* 1 C Orange Juice
1/3 C Marmalade
Directions:
Mix cereal, baking soda, and buttermilk in a large bowl.
Allow to stand until all liquid is absorbed.
Add remaining ingredients.
Pre heat oven to 375F Fill crock or pan 2/3 full. Bake for 1 hour or until cake tester when inserted comes out clean.
* Ingredients are available at Barb’s Kitchen Centre.
Savory Vegetable Muffins (Vegan And Gluten-Free)
These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat. The vegetable muffins are perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers, kids, and adults alike! Plus, they’re naturally dairy-free, gluten-free, grain-free, vegan, low-carb, and can be made soy-free! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
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Ingredients
Veggie mixture:
1 tbsp oil
14 oz (400 g) veggies of choice finely chopped
1 tsp kala namak aka black salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric powder
Black pepper to taste
No egg mixture:
8.8 oz (250 g) firm silken tofu or chickpea tofu
1/2 cup (50 g) chickpea flour
1 tsp baking powder
2-3 tbsp (20-30 ml) dairy-free milk
2 tbsp nutritional yeast (optional)
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Buckwheat Breakfast Muffins Recipe | Gluten Free Muffins Recipe | The Sweetest Journey
Learn how to make a delicious breakfast muffin with buckwheat flour, sweetened naturally, and with no eggs, and no dairy.
Ingredients:
1 Cup Mashed Banana (About 2 Bananas)
2 Tablespoons Honey or Maple Syrup (30ml)
1/2 Cup Unsweetened Natural Peanut Butter (128g)
3/4 Cup Buckwheat Flour (90g)
1 Teaspoon Baking Powder (5g)
1/4 Teaspoon Baking Soda (1.25g)
1 Cup Chopped Strawberries (150g)
Directions:
1. In a mixing bowl, whisk together the banana, honey and peanut butter until well combined. Stir in the buckwheat flour, baking powder, and baking soda just until combined. Fold in the strawberries. Grease a muffin tin with butter or cooking spray or line with paper liners. Fill each cup about 3/4 full with batter. Bake in a preheated oven at 350F for 15-20 minutes or until an inserted toothpick comes out clean. Let stand in tin 5 minutes then remove to a wire rack to cool completely.
| Makes about 9 muffins
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#Breakfast #Muffins #dessert #snack #glutenfree #dairyfree #vegan