300 g wheat
180 ml of milk
150 g red currants
150 g maple syrup
150 g yogurt
1 tablespoon oil
1 teaspoon vanilla extract
1 teaspoon grated baking soda
1 teaspoon baking powder
peel of a lemon
1. Grind the wheat grains in the blender Ultrablend + using the nut program to get a perfect wholemeal flour.
2. Put the milk in the blender jar, add the lemon peel, yogurt, the 2 eggs, the oil, the maple syrup, the vanilla extract, the baking powder, the baking soda, the salt and finally the wholemeal flour. Press the Pulse button several times until you get a smooth texture.
3. Pour the composition into a bowl and add the red currants, keeping a few for decoration. Mix well and place the composition in the muffin tray. Fill the muffin tins about three-quarters full and place a few currants on top.
Place the tray in the preheated oven at 175 ° C for about 25-30 minutes.
Recommendation:all ingredients should be at room temperature.
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