Breakfast muffins

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Ayummy recipe from the Culy kitchen with Alpro Mild & Creamy in strawberry & rhubarb flavour. This vegetable variation on yogurt with a fresh fruit twist is a delicious base for your breakfast. Don’t forget to scroll down to enter the Alpro giveaway!

For 6 muffins:

  • 1 egg
  • 120 ml Alpro Mild & Creamy (Strawberry & Rhubarb)
  • 40 ml sunflower oil
  • 1 teaspoon vanilla extract
  • 130 grams of flour
  • 50 grams of granulated sugar
  • half teaspoon baking powder
  • pinch of salt
  • 6 muffin tins
  • muffin tin

Preheat the oven to 180 degrees. Butter 6 muffin tins and put them in a muffin tin. First the ‘wet’ ingredients. In a bowl, whisk together the egg, Alpro Mild & Creamy, oil and vanilla extract with a whisk. In another bowl, mix the dry ingredients: the flour, sugar, baking powder and salt. Mix the dry ingredients into the wet ingredients with a (rubber) spatula. Do not stir too long, the ingredients should be just well mixed.


Fill the muffin tins with a spoon or, even more convenient, an ice cream scoop. Place the mold in the oven and bake for 15 to 20 minutes. Check with a toothpick or skewer whether they are cooked: it should come out dry. Place the molds on a rack and let them cool down.


Source: Culy by
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