Channel: Sophia Esperanza

Category: Entertainment

Description: Two ways, because everyone deserves a muffin. Muffin Muffin Muffin Instagram: bit.ly/3qAciAM TikTok: vm.tiktok.com/ZMJV4VUpg PLANT BUTTER THAT DOESN'T HAVE PALM OIL miyokos.com/collections/vegan-butter milkadamia.com/product/milkadamia-buttery-spread-salted/#1394 foragerproject.com/product/buttery-spread livekindly.co/naturli-launches-vegan-palm-oil-free-spreadable-butter-sainsburys wayfarefoods.com/product/salted-whipped-butter culcherd.com/products/butter-original om-sweethome.com/non-dairy-butter-alternative forafoods.com/shop WHY I SAY NO TO PALM blog.ecosia.org/why-palm-oil-bad-environment-indonesia-sumatra-orangutan-habitats-ecosia Ingredients *non Gluten Free: 2 cups all purpose flour 2 tsp baking powder 3/4 cup coconut sugar 1/4 tsp salt *Splash of plant milk - if you would like your batter a tad lighter 1 cup soy milk 1/4 cup sunflower oil 2 tsp vanilla extract 3/4 cup blueberries, washed and dried Enough flour to lightly coat the blueberries Flax egg: 1/4 cup flax seed meal 3/4 cup water Topping: Hemp seeds Coconut sugar Cinnamon powder Compostable muffin liners (3 pack link amzn.to/3ngmWKU) RECIPE: pre heat oven to 410 mix flour, sugar, baking powder, salt - set aside make your flax egg by mixing flax seed meal and water, let sit for 5 x minutes until it thickens mix plant milk, oil and vanilla extract in separate bowl add wet ingredients into dry ingredients, lightly whisk/mix (don't overmix) the batter should be thick, but add a tad plant milk if you feel necessary add batter into muffin liners, dropping in floured blueberries sprinkle with hempseed topping as soon as you put the muffins into the oven, lower the temperature to 375 bake for 18-25 minutes use a toothpick/thin object to see if the batter is cooked within when your toothpick comes out dry, they're done *** pro tip- as soon as the muffins are done and lightly golden, raise temp back to 410 and let the outside crisp up for 5x minutes, this will make a chewy inside and slightly crunchy outer serve with plant butter and or plant milk! Ingredient Gluten Free: 1 1/2 cups all purpose gluten free flour (I used bit.ly/3oNO9EZ) 2 tsp baking powder 1/2 cup ground almonds (blend up almonds and save the extra purchase) 3/4 cup coconut sugar 1/4 tsp salt 1 tbsp plain vegan yogurt *extra sprinkle of ground almonds - if you would like your batter a tad thicker 1 cup soy milk 1/4 cup sunflower oil 2 tsp vanilla extract 3/4 cup blueberries, washed and dried Enough gluten free flour to lightly coat the blueberries Flax egg: 1/4 cup flax seed meal 3/4 cup water Topping: Hemp seeds Coconut sugar Cinnamon powder Compostable muffin liners (3 pack link amzn.to/3ngmWKU) RECIPE: pre heat oven to 410 mix flour, ground almonds, sugar, baking powder, salt - set aside make your flax egg by mixing flax seed meal and water, let sit for 5 x minutes until it thickens mix plant milk, oil and vanilla extract in separate bowl add yogurt into the dry ingredients add wet ingredients into dry ingredients, lightly whisk/mix (don't overmix) the batter should be thick, add a tad ground almonds if you feel necessary to thicken add batter into muffin liners, dropping in floured blueberries sprinkle with hempseed topping as soon as you put the muffins into the oven, lower the temperature to 375 bake for 18-25 minutes use a toothpick/thin object to see if the batter is cooked within when your toothpick comes out dry, they're done *** pro tip- as soon as the muffins are done and lightly golden, raise temp back to 410 and let the outside crisp up for 5x minutes, this will make a chewy inside and slightly crunchy outer serve with plant butter and or plant milk! Compostable muffin liners (3 pack link amzn.to/3ngmWKU) **** as always please check that items are listed as gluten free on packaging, as cross contamination can occur **** The pretty shots most likely came from jaimetrivino.com THANK YOU! Music: Queen of Art by James Forest Feeling Mean by Ben Bostick