These delightful mini muffins capture the essence of strawberry pie in a vegan-friendly treat. Bursting with fresh strawberries and hints of flaky pie crust, they're perfect for a quick snack or a sweet addition to any brunch spread.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- 1/4 cup vegan pie crust, crumbled
Instructions:
Preheat oven to 375F 190C
Grease mini muffin tin or line with paper liners
In a mixing bowl, combine flour, sugar, baking powder, and salt
Add almond milk, vegetable oil, and vanilla extract to the dry ingredients
Stir until just combined
Gently fold in chopped strawberries and crumbled pie crust
Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean
Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely
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