▶︎レシピはスワイプ
チアシードがあったので、マフィンにいれてみました🎶
いつも卵を使わないからサラサラな生地が多いけど、
チアシードを入れると生地がもったりめ^-^
でも、ワンボウルで作れない・・←私のこだわりなの(笑)
簡単じゃないと続かないから🤣
少し手間は増えるけど、チアシード体に良いし、、たまには使おう!♡
味は、相変わらずキャベツの優しい甘味で美味しい🎶
チアシード感はなくなるけど、量増しにいいね🌟
♡・・・・・・♡・・・・・・♡・・・・・・♡・・・・・・♡
It’s my first time to make muffins with chia seeds.
Chia seeds make dough sticky.
I usually use eggs, and the dough often thin.
✩✧✩✧✩Ingredients(12pieces)✩✧✩✧✩
A Flour 150g
A Baking powder 10g
A Beet sugar 1table spoon
B Salt Koji 2tea spoons
B Soy milk 280g
+Chia seeds 2table spoons
B Oil 70g(rice oil)
C Oatmeal 80g
C Cabbage 130g(paste form)
C Walnuts 20g
✩✧✩✧✩How to cook✩✧✩✧✩
【preparation】
・Clash the walnuts
・Mix soy milk and chia seed and leave for a while.
【1】Mix A into the bowl with a whipper
【2】Add B and then mix with a whipper
【3】Add B and then mix with a Rubber spatula
【4】Move to the containers.
【5】Preheat the oven to 170℃ and bake it 25 minutes
✩✧✩✧✩Preservation✩✧✩✧✩
You put them into the Ziploc bag and freeze them.
When you eat them, you microwave them
for 50-80sec and then toast for 1-2min.
(I recommend to use maximum because they will be crunchy.)