Description
You can make this recipe gluten-free by replacing the all-purpose flour with 100g buckwheat & 100g millet flour.
Ingredients
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- 2 1/4 cups (200 g) all-purpose flour
- 3 tbsp. (30 g) corn starch
- 3/4 cup (150 g) sugar
- 1 tsp baking powder
- 1 tsp vanilla powder
- 1tbsp chia seeds
- 1/2 cup (100 ml) vegetable oil
- Juice and zest from one lemon
- Pinch salt
- 3/4 cup (180 ml) nondairy milk
Instructions
- Preheat the oven to 350 F (180C).
- Mix all the dry ingredients together in a bowl until well combined. In a separate bowl, combine the milk, the lemon juice and zest.
- Mix the dry and wet ingredients together, and stir until a batter forms.
- Pour the batter in a cupcake/muffin tin, and bake in the preheated oven for 25-30 minutes.
- When ready, transfer them to a wire cooling rack and let them cool completely.