A fluffy, moist muffin without egg and therefore vegan. This is a practical recipe for when you fancy a muffin but don't have any eggs. You can make these muffins even more moist by using apple sauce (or even a banana).
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
12-hole muffin tin (each hole approx. 7 cm in diameter), 8 holes lined with a paper case
How it's done
Mix the flour and baking powder in a bowl. Stir in the apple sauce, oil and vanilla paste. Spoon 2 tsp of batter into each of the prepared moulds, add 1 tsp of jam and cover with 2 tsp of batter.
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool, dust with icing sugar.
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