West Java with strawberry-vanilla bean muffins
Author: Jocelyn Freeman
Recipe type: vegan
Cook time:
Total time:
Serves: 16 muffins
- ½ cocnut oil
- 1¼ cup sugar
- 1 container (5.3 oz) of non dairy vanilla yogurt. I used Trader Joe's almond yogurt)
- 2 cup flour
- 2 teaspoons baking powder
- ¼ t salt
- ½ cup almond milk, or non dairy milk of choice.
- 1 t cornstarch
- 1 t vanilla extract
- 1 vanilla bean pod, scraped (optional)
- 15 strawberries, coarsly chopped
- Using a stand mixer, combine the coconut oil and sugar until light and fluffy. Add the yogurt, and continue to mix until combined.
- Sift together the flour, baking powder and salt. Set aside.
- Add 1 teaspoon of cornstarch to your almond milk and stir to help thicken it a little. Add vanilla extract and vanilla bean pod, if using.
- Add the dry and wet ingredients, alternating, until just combined.
- Fold in chopped strawberries.
- Spoon into prepared muffin tins, about ¾ of the way full.
- Bake a 375 for 27 minutes.
Recipe by the modern barista at https://themodernbarista.com/index.php/2020/06/03/west-java/
3.5.3251