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Vanilla muffins
Preparation time: approx. 35 min. | Baking: approx. 20 min.
For a muffin tin with 12 cups of approx. 7 cm Ø each, with paper baking moulds or greased
200 g
sunflower oil
4
eggs
200 g
sugar
1
pinch of salt
2 tsp.
vanilla paste
2 tsp.
lemon juice
160 g
flour
80 g
unsalted peeled pistachios,
finely chopped
½ tsp.
backing powder
Icing sugar for dusting
Per unit: 327 kcal, Fat 22 g, Carbohydrate 27 g, Protein 5 g
12
1. Add oil and all the ingredients up to and
including baking powder to the Batter
Maker. Place the lid with the mixer arm
on the cup and move it up and down for
approx. 1 minute until a smooth batter
forms. Fill the batter into the prepared
muffin tin.
2. Baking: approx. 20 min. in the lower half of
the oven preheated to 180 °C. Remove, cool
slightly, remove muffins from the tin and
allow cooling on a wire rack. Dust with icing
sugar.
Coconut pancakes
Preparation time: approx. 40 min.
250 g
coconut milk
1
egg
100 g
low fat curd cheese
4 tbsp
coarse brown sugar
1 tsp.
backing powder
¼ tsp.
salt
200 g
flour
Oil for backing
Per unit: 399 kcal, Fat 16 g, Carbohydrate 51 g, Protein 11 g
1. Add coconut milk and all the ingredients up
to and including flour to the Batter Maker.
Place the lid with the mixer arm on the cup
and move it up and down for approx.
1 minute until a smooth batter forms.
2. Heat a little oil in a coated frying pan. Add
enough batter to the pan to form a pancake
of approx. 10 cm Ø; reduce heat. Once the
underside turns golden brown, the pancake
comes off. Flip the pancake, cook the other
side until golden brown, remove and keep
warm. Proceed with the remaining batter in
the same way.
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