Cooking Time: 45 min | Serves: 12
Breakfast muffins with granola and blueberries
Preheat the oven to 180°C.
Mix the flour, baking powder, bicarbonate of soda and sugar in a large bowl.
Mix the rice drink, apple cider vinegar and rapeseed oil in a separate bowl.
Add the liquid ingredients to the dry ingredients and mix with a hand mixer until smooth.
Fold in the blueberries.
Grease 12 muffin tins and divide the batter between them. Then top with the granola.
Bake in the oven for 25-30 minutes.
320 g flour, all-purpose
1 tsp baking powder
1 tsp baking soda
80 g brown cane sugar
250 ml Lima rice drink original
1 tbsp apple cider vinegar
140 ml rapeseed oil
400 g blueberries
100 g granola
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