Soy Milk Muffins

Soy Milk Muffins

by Wandering stars

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

When the weather is cold, the whole person becomes tired and lazy. Especially in the morning, I get up even more and want to sleep in a warm quilt for a while. But breakfast still needs to be prepared. Children have to go to school, and it is just when they are growing up. Breakfast is the top priority of three meals a day, and it must not be perfunctory. In order to sleep more than ten minutes a day, lazy mother also has a good way. Today, this muffin is simple and convenient to make. The batter can be cooked after being mixed, and a soft and sweet muffin can be made in less than ten minutes. It is most suitable for winter breakfast.
Today, this muffin does not use milk and butter, but uses soy milk and salad oil instead, which is low in fat and calories, delicious and healthier. The soymilk is made of lightly nourished quinoa and purple sweet potato mini bean bag, which contains oatmeal, freeze-dried purple potato, quinoa, various dried fruits and vegetables, coconut flakes, soybeans, almond nuts and other nuts. It is a very healthy, low-calorie, high-protein ingredient. The soy milk made from these ingredients is used to make muffins. It is low-calorie and relieves gluttony. "Aunts born in the 90s" must have health desserts!

Ingredients

Soy Milk Muffins

1. Prepare all the ingredients. Put the soy bag into the soymilk machine and grind it into soymilk, pour out a cup to cool and set aside.

Soy Milk Muffins recipe

2. Beat the eggs into a bowl, add 15g of salad oil and 15g of caster sugar, and mix well.

Soy Milk Muffins recipe

3. Add 100g quinoa and purple sweet potato soy milk, mix well.

Soy Milk Muffins recipe

4. Mix 100g low-gluten flour and 3g aluminum-free baking powder, and then sift into a bowl.

Soy Milk Muffins recipe

5. Stir all the ingredients in a zigzag shape with egg custard to form a delicate muffin batter.

Soy Milk Muffins recipe

6. Preheat the breakfast machine for 2 minutes, and pour a spoonful of batter into the frying pan.

Soy Milk Muffins recipe

7. The batter will automatically flow around and become a circle.

Soy Milk Muffins recipe

8. When small bubbles appear on the surface, turn over and continue heating for a few seconds, and a muffin is completed. Then continue to the next one until the remaining batter is used up.

Soy Milk Muffins recipe

Tips:

1. The batter of the muffins should be shiny, delicate and free of gnocchi. The fluidity must be strong, and the thinness must be well grasped. If it is too thick, the batter cannot be automatically rounded, and if it is too thin, it will not form.
2. This muffin is not very sweet and can be eaten with honey, jam, condensed milk, etc. If you like sweetness, you can add some sugar to the batter.
3. To make soy milk, I use light nourishing quinoa purple sweet potato mini bean bag, which contains oatmeal, freeze-dried purple sweet potato, quinoa, various dried fruits and vegetables, coconut flakes, soybeans, almond nuts and other nuts , Full of energy.

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