Ingredients
Dry Ingredients
- 210 g caster sugar, (or milled white sugar)
- 130 g buckwheat flour
- 65 g tapioca flour
- 65 g potato starch
- 2 tsp GF baking powder
Wet Ingredients
- 2 tablespoon egg-replacer, (mix with 1/2cup water) = 4 eggs
- 100 g Rice Bran Oil
- 2 tinned pear halves, (1 pear)
- 1 tsp Vanilla ess or extract
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Measure dry ingredients into bowl and mix for 5 seconds / speed 2
Remove MC and add the egg-replacer mix, slowly though the lid hole, while continuing to mix on speed 2
Add oil, replace MC and mix for a further 5 seconds
Scrape down sides of the bowl
Add pear and vanilla, then mix for 10 seconds / speed 9, or until batter is smooth
Pour mixture into a muffin tray and bake at 180°C/350°F for approx 20-22 minutes depending on your oven.
Tip
These freeze really well for easy lunchbox fillers!
We sometimes add goodies like choc chips or marshmallow. You could probably use anything you like.
I've also made a savoury version with zucchini, but haven't mastered it yet so it's a bit hit and miss. Just swap the sugar for a teaspoon of salt and replace the pear with zucchini or a similar 'watery' veg.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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