Saffron muffins

Hey guys, how are you? I’m quite busy over here and almost forgetting about my blog and my Instagram. But as soon as I’m done with all this work I will go back to my old routines.

Today it’s time for the first Christmas recipe for this year and I’m really excited! This recipe is a personal favorite and I’ve already managed to eat an entire batch of these saffron muffins (hehe). I’ll make another one this weekend because on Sunday it’s the first of advent and that means it’s time for mulled wine and all the necessary “fika”, like gingerbread cookies and saffron muffins. Wohoo! These muffins are so simple and it takes almost no time at all to make them. Plus, they are glutenfree and it’s easy to make a vegan version of them too.

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Saffron muffins

12 muffins

50 g butter (or milk-free butter if vegan)
3 free-range eggs (or chia eggs if vegan)
1 dl coconut sugar
2 dl oat milk (or any other plant milk)
2 dl corn flour
1 dl buckwheat flour
1 dl rice flour
2 tsp baking powder
0,5 g saffron

Directions

  1. Preheat the oven to 225 C.

  2. Place 12 muffin papers in a cupcake pan.

  3. Melt the butter.

  4. Mix eggs and sugar until fluffy. Add oat milk and the melted butter and mix again.

  5. In a separate bowl, mix together flours, saffron and baking soda.

  6. Add it to the other bowl containing the egg mixture. '

  7. Use a spoon to fill the muffin liners with batter and bake in the middle of the oven for about 15 minutes.

  8. Let cool before serving.

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