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Sugar-free muffins with orange and figs https://www.metro.ca/userfiles/image/recipes/muffin-sans-sucre-orange-figues-11010.jpg PT10M PT35M PT45M
Preheat the oven to 190 °C (375 °F). Place silicone cupcake liners in a 12-cup muffin tin.Bring the water to a boil in a pot and add the dates. Let them soak for 10 to 15 minutes. Drain.Meanwhile, peel 1 orange. Slice the 2 oranges and remove the seeds.In a food processor, chop the dates and oranges until the peel is finely chopped. Add the chia seeds, psyllium, and soy beverage. Mix well and add the oil and vinegar.In a bowl, combine the flour, baking powder, salt, sunflower seeds, and figs. Add the liquid mixture with a spoon.Divide the batter into the muffin tin and cook in the middle of the oven for 30 minutes, until you can stick a toothpick in the muffin and it comes out clean.SOURCE: Linda Montpetit, Dt.P. Nutritionist
12
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1 cup (250 ml) water 1 cup (160 g) pitted dates 2 orange preferably organic 1 tablespoon chia seeds 1/2 cup (125 ml) soy beverage 1 tablespoon psyllium husks 1/4 cup (60 ml) canola oil 1 tablespoon vinegar 1 1/2 cup (225 g) buckwheat flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup (35 g) sesame seeds 1/2 cup (75 g) dried figs stem removed and roughly chopped
Sugar-free muffins with orange and figs

Sugar-free muffins with orange and figs

Rate this recipe
2 Votes
12
Desserts
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 ml)
    water
  • 1 cup
    (160 g)
    pitted dates
  • 2
    orange preferably organic
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  • 1 tablespoon
    chia seeds
  • 1/2 cup
    (125 ml)
    soy beverage
  • 1 tablespoon
    psyllium husks
  • 1/4 cup
    (60 ml)
    canola oil
  • 1 tablespoon
    vinegar
  • 1 1/2 cup
    (225 g)
    buckwheat flour
  • 1 tablespoon
    baking powder
  • 1/2 teaspoon
    salt
  • 1/4 cup
    (35 g)
    sesame seeds
  • 1/2 cup
    (75 g)
    dried figs stem removed and roughly chopped
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    284 g


Imprimer ma sélection

Preparation

Preheat the oven to 190 °C (375 °F). Place silicone cupcake liners in a 12-cup muffin tin.

Bring the water to a boil in a pot and add the dates. Let them soak for 10 to 15 minutes. Drain.

Meanwhile, peel 1 orange. Slice the 2 oranges and remove the seeds.

In a food processor, chop the dates and oranges until the peel is finely chopped. Add the chia seeds, psyllium, and soy beverage. Mix well and add the oil and vinegar.

In a bowl, combine the flour, baking powder, salt, sunflower seeds, and figs. Add the liquid mixture with a spoon.

Divide the batter into the muffin tin and cook in the middle of the oven for 30 minutes, until you can stick a toothpick in the muffin and it comes out clean.

SOURCE: Linda Montpetit, Dt.P. Nutritionist

Source : Linda Montpetit

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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