Oil and Egg-free Whole Wheat Maple Muffins – a delicious recipe with Whole wheat cake flour, flour, Bread, Baking powder, Salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the dry ingredients into a bowl and mix with a whisk.
2
Preheat the oven to 180C.
3
Mix the wet ingredients in a separate bowl with a whisk.
4
Add the runny ingredients from bowl 2 to bowl 1, and fold in with a rubber spatula.
5
(Don't mix any more than necessary.)
6
Divide the batter equally among muffin cups lined with muffin wrappers.
7
If using, top each muffin with a teaspoon of jam and spread it out using the back of a spoon.
8
Bake for 22 minutes in an oven preheated to 180C.
9
They are done when baked to a golden brown color.
10
[If making without jam] Increase the amount of maple syrup, and reduce the quantity of soy milk by the same amount.
11
In total, the wet ingredients should measure 210 ml.
196
kcal
Calories
1
g
Fat
40
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 70 grams Whole wheat cake flour, 40 grams Cake flour, 35 grams Bread (strong) flour, 2 tsp Baking powder, and more.
Yes, Oil and Egg-free Whole Wheat Maple Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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