These egg-free muffins are incredibly soft. They are made with very few ingredients, and the result is surprising. I used organic whole durum wheat flour, which makes these muffins truly special with a very distinctive taste, I recommend trying it because it will amaze you. If you prefer, you can also use all-purpose flour, of course, the taste will change.
I enriched the surface of these muffins with pine nuts, but now come with me and let’s start baking.
Happy cooking, Giusi.
You might also be interested in Soft Gluten-Free Muffins or Orange and Chocolate Muffins or the delicious Cocoa Cookies with Semolina Flour.
- Preparation time: 5 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups whole durum wheat flour
- 1/2 cup milk
- 1/4 cup peanut oil
- 2 teaspoons baking powder
- 1/4 cup granulated sugar
- 1 oz pine nuts
Steps
In a bowl, pour the sugar, oil, and milk and mix with a fork.
Add the flour and baking powder.
The batter will be very creamy.
Using two spoons, start pouring the batter into the molds. Top with pine nuts or your preferred nuts.
Bake at 350°F in a preheated static oven for 15 minutes.
The egg-free muffins are ready. Let them cool completely in the molds and then enjoy with immense satisfaction. See you in the next recipe.
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