The smell of these delicious dairy free clementine muffins is incredible.
The organic and seasonal clementines, typical fruits of the Italian winter, especially in the South of the country, make them perfect for breakfast or for a snack. They are among the most loved citrus fruit by children because they are seedless. The peel is not very sticky to the pulp and can be easily peeled. It has a high content of Vitamin C, calcium, phosphorus and potassium.
The chocolate chips are a perfect match with this type of citrus; the cashews enrich the taste, making these muffins very soft, thanks to the natural fats contained in this dried fruit. A quick recipe to make with just three steps!
Dairy free clementine muffins: Ingredients
200 g (7 oz) whole wheat flour, sifted
50 g (2 oz) cornstarch (cornmeal), sifted
50 g (2 oz) unsalted cashew, chopped
1 tsp organic baking powder
80 g (3 oz) dark chocolate chips
80 g (3 oz) Muscovado brown sugar
1 free range organic egg
The juice of 2 clementine+ the zest of one
80 ml (3 fl oz) mild extra virgin olive oil (or 100 ml/ or 100 ml/3½ oz organic cold pressed sunflower oil)
80 ml (3 fl oz) brown rice milk-drink
Dairy free clementine muffins: Method
- Preheat the oven to 180°C (350°F/Gas 4).
- In a mixer, pour all the ingredients in the order indicated and blend for 3 minutes.
- Pour the dough into baking cups and bake for 15 minutes.