Recipe of Any-night-of-the-week Oil and Egg-free Whole Wheat Maple Muffins

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, oil and egg-free whole wheat maple muffins. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Oil and Egg-free Whole Wheat Maple Muffins is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Oil and Egg-free Whole Wheat Maple Muffins is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook oil and egg-free whole wheat maple muffins using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Oil and Egg-free Whole Wheat Maple Muffins:

1. Make ready 70 grams ☆Whole wheat cake flour
2. Prepare 40 grams ☆Cake flour
3. Get 35 grams ☆Bread (strong) flour
4. Take 2 tsp ☆Baking powder
5. Prepare 3 dash ☆Salt
6. Prepare 150 ml Soy milk (or milk)
7. Make ready 4 tbsp Maple syrup
8. Make ready 6 tsp Jam (optional)

Instructions to make Oil and Egg-free Whole Wheat Maple Muffins:

1. Put the dry ingredients into a bowl and mix with a whisk. Preheat the oven to 180℃.
2. Mix the wet ingredients in a separate bowl with a whisk.
3. Add the runny ingredients from bowl 2 to bowl 1, and fold in with a rubber spatula. (Don't mix any more than necessary.)
4. Divide the batter equally among muffin cups lined with muffin wrappers. If using, top each muffin with a teaspoon of jam and spread it out using the back of a spoon.
5. Bake for 22 minutes in an oven preheated to 180℃. They are done when baked to a golden brown color.
6. [If making without jam] Increase the amount of maple syrup, and reduce the quantity of soy milk by the same amount. In total, the wet ingredients should measure 210 ml.

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