I wasn't here when the berries were ripe, but my mom froze some for me to use later. And whilst I am not a big fan of frozen berries for breakfast, I do like baking with frozen berries. Today I tried some frozen berry muesli muffins on a buckwheat flour basis, which were inspired by a muesli muffin recipe I came across a while ago.
I didn't use any sugar and relied on rice syrup, which is great. However, rice syrup is definitely not as good a sweetener as maple syrup or sugar. So if you like your muffins sweet, use some more syrup! We on the other hand topped the muffins with sweet dairyfree whipped cream and some more fruits and that did as good a job as adding more syrup would have done. Served with homemade orange-lime ice tea we had a great afternoon in the garden. It certainly is good to be back home!
yields 12 muffins
200g Buckwheat flower
1 Pack baking powder (21g)
60g fruit muesli (exclude raisins)
1 Tablespoon soy flour + 2 Tablespoons cold tab water (replaces 1 egg)
4 Tablespoons rice or maple syrup
100ml sunflower oil
200g dairyfree yogurt
100ml sparkling water
1 pinch of vanilla
1 pinch of cinnamon
250g frozen berries (e.g. strawberries, redcurrant, gooseberries, raspberries)
Preheat oven at 180° Celsius.
In a small bowl, mix buckwheat flour with the muesli and baking powder.
In a large bowl, blend the egg replacement (soy flour + water) with yogurt, vanilla, cinnamon, syrup and sunflower oil. Add the flour-muesli-mix.
Prepare the muffin baking tray.
Add the frozen berries to the pastry and fill into the tray.
Keep in the oven for 35-40min.
Enjoy with some dairyfree whipped cream and fresh or frozen berries! ❤️