sugar_free_pistachio_chai_muffins
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| Both sides previous revisionPrevious revision | |||
| sugar_free_pistachio_chai_muffins [2025/06/07 11:36] – karin | sugar_free_pistachio_chai_muffins [2026/05/23 11:47] (current) – karin | ||
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| Line 5: | Line 5: | ||
| * 1 3/4 c. white whole wheat flour | * 1 3/4 c. white whole wheat flour | ||
| - | * 1 c. brown sugar substitute (I use [[https:// | + | * 1 c. brown sugar substitute (I use [[https:// |
| * 1 t. baking powder | * 1 t. baking powder | ||
| * 1 t. baking soda | * 1 t. baking soda | ||
| * 1/4 t. salt | * 1/4 t. salt | ||
| - | * 3 chai blend tea bags, opened | + | * 4 chai blend tea bags, opened |
| * 2/3 c. chopped pistachios | * 2/3 c. chopped pistachios | ||
| - | * 1 c. rice milk | + | * 1 c. unsweetened soy milk |
| - | * 1 t. lemon juice | + | * 1 t. apple cider vinegar |
| * 1/4 c. canola oil | * 1/4 c. canola oil | ||
| * 1 1/2 t. vanilla | * 1 1/2 t. vanilla | ||
| Line 23: | Line 23: | ||
| * Preheat oven to 375º F. | * Preheat oven to 375º F. | ||
| * In a large bowl, mix together the dry ingredients (flour, brown sugar replacement, | * In a large bowl, mix together the dry ingredients (flour, brown sugar replacement, | ||
| - | * In a small bowl mix together the wet ingredients (rice milk, lime juice, canola oil, vanilla, egg replacer and water). Pour the wet ingredients into the dry ingredients and mix just until well blended. | + | * In a small bowl mix together the wet ingredients (soy milk, apple cider vinegar, canola oil, vanilla, egg replacer and water). Pour the wet ingredients into the dry ingredients and mix just until well blended. |
| * Pour the mixture into muffin pans lined with muffin papers. Top with the remaining 1/3 c. chopped pistachios. | * Pour the mixture into muffin pans lined with muffin papers. Top with the remaining 1/3 c. chopped pistachios. | ||
| * Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool for a few minutes in the muffin trays and then transfer to a wire rack to cool completely. | * Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool for a few minutes in the muffin trays and then transfer to a wire rack to cool completely. | ||
| Line 32: | Line 32: | ||
| * [[http:// | * [[http:// | ||
| * Yield: 14 muffins | * Yield: 14 muffins | ||
| - | * Last updated: | + | * Last updated: |
| {{tag> | {{tag> | ||
sugar_free_pistachio_chai_muffins.1749317792.txt.gz · Last modified: 2025/06/07 11:36 by karin