Brioșe cu afine și migdale

Acestea Brioșe cu afine și migdale are the perfect week-end baking to share with family and friends. You will love the light almond flavor in these fluffy, light, and juicy muffins, naturally sweetened with maple syrup.

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I created this recipe to combine two of my favorite ingredients – blueberries and almonds – in a delicious, plant-based treat. As someone passionate about vegan baking, I’m always looking for ways to make classic recipes dairy-free and egg-free without compromising on taste or texture.

These muffins prove accessible, delicious vegan options that everyone can enjoy, a bit like my Brioșe vegane cu ovăz, Brioșe vegane cu zmeură, Brioșe cu banane cu 3 ingrediente.

Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Brioșe cu afine și migdale

These Blueberry Almond Muffins are the perfect week-end baking to share with family and friends. You will love the light almond flavor in these fluffy, light, and juicy muffins, naturally sweetened with maple syrup.

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Timp de pregatire: 30 minute min

Timp de gătit: 20 minute min

Timpul total: 50 minute min

Curs: Mic dejun - Breakfast

Bucătăria: american

porţii: 12 briose

calorii: 223.1 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 2 cupe Faina de toate scopurile - (nota 1)
• ▢ ⅔ ceaşcă Faina de migdale - (nota 2)
• ▢ ½ ceaşcă Sirop de arțar
• ▢ ½ ceaşcă Iaurt de cocos - or applesauce
• ▢ ¼ ceaşcă Ulei de rapita - (nota 3)
• ▢ ½ ceaşcă Lapte de migdale - (nota 4)
• ▢ 1 linguriță Extract de migdale
• ▢ 1 linguriță Extract de vanilie
• ▢ 2 lingurițe Praf de copt
• ▢ 1 lingură Suc de lămâie
• ▢ ¼ linguriță Sare
• ▢ 1 ½ ceaşcă Coacăz - fresh or 1 1/4 cup frozen (note 5)

Topping-uri

• ▢ ⅓ ceaşcă Migdale feliate

Instrucțiuni

• Preîncălziți cuptorul la 180°C (350°F). Acoperiți o tavă pentru brioșe cu 12 găuri cu forme de hârtie. Ungeți cu spray de gătit. Dați deoparte.
• In a large mixing bowl, whisk all the wet ingredients: yogurt, almond milk, maple syrup, vanilla extract, oil, almond extract, and lemon juice. Stir until the batter is smooth.
• Using a silicone spatula, stir in the dry ingredients: all-purpose flour, almond flour, baking powder, and salt.
• Fold in blueberries, fresh or frozen, and stir to incorporate them evenly.
• Fill the prepared muffin pan evenly with the muffin batter and sprinkle sliced almonds on top.
• Coaceți brioșele la 180°C timp de 25 până la 28 de minute, până când o scobitoare introdusă în centrul brioșei iese curată.
• Cool down on a wire rack before serving.

notițe

Notă 1: White spelt flour or white wholewheat work well in the same amount. For a gluten-free version, use my ghid de conversie fără gluten.

Notă 2: Almond meal would work, but the muffin will come out dryer and a bit gritty.

Notă 3: Any oil with a low flavor works well, like canola oil, melted coconut oil, or avocado oil. For an oil-free option, try mashed banana or applesauce.

Notă 4: You can also use soy milk, oat milk, or any unsweetened plant-based milk you love.

Notă 5: You don’t need to thaw frozen blueberries. My tip is to place the frozen berries in a sieve and run cold tap water over them to remove the blue hue and prevent the muffin batter from turning blue/purple.

Magazin: The muffins can be stored in the fridge for up to 4 days in a sealed box or frozen for up to 1 month in zip-lock bags.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

Echipament

Tavă pentru brioșe cu 12 găuri

Forme de brioșe

Cupe și linguri de măsurare

Castron de amestecare

Rack de răcire

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Nutriţie

servire: 1brioşă | calorii: 223.1kcal | Carbohidrați: 30.8g | Proteină: 4.5g | Gras: 9.6g | Grăsime saturată: 0.7g | Grăsimi polinesaturate: 1.8g | Grasime monosaturata: 3.9g | Grasimi nesaturate: 0.02g | Sodiu: 135.8mg | Potasiu: 87.4mg | Fibră: 2.1g | Zahăr: 10.9g | Vitamina A: 10.1IU | Vitamina C: 3.5mg | Vitamina D: 0.1pg | Calciu: 103.1mg | fier: 1.4mg | Magneziu: 15.7mg | Fosfor: 51.7mg | Zinc: 0.4mg

Ingrediente și înlocuiri

• Faina de toate scopurile: Choose unbleached flour for best results. For a gluten-free version, use my ghid de conversie fără gluten.
• Faina de migdale: Use blanched almond flour for a finer texture. While this might work with other nut flours like hazelnut or cashew flour, I haven’t tried them yet.
• Sirop de arțar: Choose pure maple syrup. You can also use agave nectar or coconut nectar.
• Iaurt de cocos: Look for unsweetened varieties. You can also use any other plant-based yogurt like almond yogurt. It might also work with applesauce or mashed banana for a different flavor profile.
• Ulei de rapita: Choose a neutral-flavored oil. It would also work with melted coconut oil or vegetable oil.
• Lapte de migdale: I use unsweetened almond milk, but any plant-based milk can be substituted.
• Extract de migdale: This adds depth to the almond flavor. You can skip it and only use vanilla extract if you need.
• Extract de vanilie: Choose pure vanilla extract for best flavor. Vanilla bean paste is a good alternative.
• Praf de copt: Make sure it’s fresh for proper leavening.
• Suc de lămâie: Fresh is best, but bottled will work in a pinch.
• Sare: Fine sea salt or kosher salt work well.
• Coacăze: Fresh or frozen can be used. If using frozen, don’t thaw before adding to the batter.
• Migdale feliate: For topping. Chopped almonds or other nuts can be used as alternatives.

Sfaturile de copt ale lui Carine

To achieve perfect Blueberry Almond Muffins every time, you need to read these tips:

1. Avoid overmixing the batter – a few lumps are okay and will result in tender muffins.
2. Afine congelate – if using frozen blueberries, add them to the batter while still frozen to prevent color bleeding.
3. Aromă de migdale – for a more pronounced almond flavor, toast the almond flour before adding it to the batter.
4. Bakery-style domed tops – start baking at a higher temperature (400°F/200°C) for the first 5 minutes, then reduce to the recommended temperature for the remaining time. This initial burst of heat helps create that raised muffin top.

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