Apple Cardamom Muffins with Textured Soy Protein by @le.renard.et.les.raisins

23 min

9 servings

🍎

300 g

Apples

🌾

130 g

Buckwheat flour

🫘

100 g

Textured soy protein

🍬

100 g + 1 tbsp

Brown sugar

🫙

4 g

Baking powder

🫙

2 g

Baking soda

🍎

5 ml

Cider vinegar

🥣

120 g

Soy yogurt

🧈

60 g

Margarine

🥛

150 ml

Soy milk

🍦

5 ml

Vanilla extract

🫙

1 g

Green cardamom powder

🌾

3 tbsp

Oat flakes

🌰

1 tbsp

Nuts

  1. Preheat

    Preheat the oven to 220°C.

  2. Grate
    • apple

    Grate the 2 apples using a box grater.

  3. Combine
    • buckwheat flour
    • fine textured soy protein
    • brown sugar

    Combine buckwheat flour, textured soy protein, 100 g brown sugar, baking powder, baking soda, and cardamom in the mixing bowl.

  4. Stir
    • Buckwheat flour
    • Brown sugar
    • Green cardamom powder

    Stir the dry ingredients with the spatula until evenly distributed.

  5. Add
    • apple cider vinegar
    • plain soy yogurt
    • vegan margarine

    Add apple cider vinegar, soy yogurt, melted vegan margarine, soy milk, vanilla extract, and grated apple to the bowl.

  6. Mix

    Mix briefly until the batter is combined; do not overmix.

  7. Mix
    • gluten-free rolled oats
    • walnuts
    • brown sugar

    Mix rolled oats, walnuts, and 12 g brown sugar in the small bowl to make the topping.

  8. Divide

    Divide the batter among 9 muffin cups, filling each cup to the top.

  9. Sprinkle
    • gluten-free rolled oats
    • walnuts
    • brown sugar

    Sprinkle the oat topping evenly over the filled muffin cups.

  10. Bake

    Bake the muffins at 220°C for 8 min.

  11. Reduce

    Reduce the oven temperature to 180°C and bake for 10 min more.

  12. Cool

    Cool the muffins completely before serving.

Apple Cardamom Muffins with Textured Soy Protein by @le.renard.et.les.raisins

23 min

9 servings

🍎

300 g

Apples

🌾

130 g

Buckwheat flour

🫘

100 g

Textured soy protein

🍬

100 g + 1 tbsp

Brown sugar

🫙

4 g

Baking powder

🫙

2 g

Baking soda

🍎

5 ml

Cider vinegar

🥣

120 g

Soy yogurt

🧈

60 g

Margarine

🥛

150 ml

Soy milk

🍦

5 ml

Vanilla extract

🫙

1 g

Green cardamom powder

🌾

3 tbsp

Oat flakes

🌰

1 tbsp

Nuts

Preparation Steps

  1. Step 1/12

    Preheat the oven to 220°C.

  2. Step 2/12

    Grate the 2 apples using a box grater.

    🍎apple
    🧀box grater

  3. Step 3/12

    Combine buckwheat flour, textured soy protein, 100 g brown sugar, baking powder, baking soda, and cardamom in the mixing bowl.

    🌾buckwheat flour
    🫘fine textured soy protein
    🍬brown sugar
    🫙baking powder
    🫙baking soda
    ground green cardamom
    🥣mixing bowl
    🥄spatula

  4. Step 4/12

    Stir the dry ingredients with the spatula until evenly distributed.

    🥣mixing bowl
    🥄spatula

  5. Step 5/12

    Add apple cider vinegar, soy yogurt, melted vegan margarine, soy milk, vanilla extract, and grated apple to the bowl.

    🍎apple cider vinegar
    🥣plain soy yogurt
    🥛vegan margarine
    🥛soy milk
    🍦vanilla extract
    🍎apple
    🥣mixing bowl
    🥄spatula

  6. Step 6/12

    Mix briefly until the batter is combined; do not overmix.

    🥣mixing bowl
    🥄spatula

  7. Step 7/12

    Mix rolled oats, walnuts, and 12 g brown sugar in the small bowl to make the topping.

    🌾gluten-free rolled oats
    🌰walnuts
    🍬brown sugar
    🥣small bowl
    🥄spatula

  8. Step 8/12

    Divide the batter among 9 muffin cups, filling each cup to the top.

    🧁muffin tin
    🥛ice cream scoop

  9. Step 9/12

    Sprinkle the oat topping evenly over the filled muffin cups.

    🌾gluten-free rolled oats
    🌰walnuts
    🍬brown sugar
    🧁muffin tin
    🥣small bowl

  10. Step 10/12

    Bake the muffins at 220°C for 8 min.

    🧁muffin tin

  11. Step 11/12

    Reduce the oven temperature to 180°C and bake for 10 min more.

    🧁muffin tin

  12. Step 12/12

    Cool the muffins completely before serving.

    🧁muffin tin

Composition

Ingredients

Types

Fruit, Grain, Sweetener, Leavening agent, Soy, Flavoring

Ingredients

Apples, Buckwheat flour, Textured soy protein, Brown sugar, Baking powder, Baking soda, Cider vinegar, Soy yogurt, Margarine, Soy milk, Vanilla extract, Green cardamom powder, Oat flakes, Nuts

Notes

Apples (grated), Textured soy protein (fine textured soy mince), Brown sugar (for the topping), Baking powder (gluten-free certified if needed), Cider vinegar (a capful, dairy-free, or lemon juice as alternative), Soy yogurt (plain), Margarine (dairy-free, melted), Oat flakes (for the topping, gluten-free certified if needed, or buckwheat flakes), Nuts (for the topping, any kind, or seeds)

Allergens

Soy

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

222 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 31g, Fat: 8g, Fiber: 4g, Sugars: 15g

Nutritional Information

Minerals

Calcium: 95mg, Iron: 2.3mg, Potassium: 210mg, Magnesium: 45mg

Vitamins

Vitamin B12: 0.3µg, Vitamin E: 1.2mg, Vitamin C: 1.5mg

Preparation

Time Information

Preparation

5 minutes

Cooking

18 minutes

Overall

23 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, small bowl, spatula, box grater, ice cream scoop, muffin tin, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Afternoon snack, Meal prep

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Tender, Fluffy, Crunchy

Flavors

Sweet, Fruity, Nutty, Warm spice, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 3 days (Store in an airtight container after complete cooling.), fridge : 7 days (Store in an airtight container.), freezer : 90 days (Freeze in an airtight container or freezer bag; thaw at room temperature or warm before serving.)