These muffins were an experiment that actually turned out pretty good! My two-year-old could have eaten them all the day I made them!
Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.
Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.
Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.
Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.
Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.
Per Serving: 155 calories; protein 3.5g; carbohydrates 34.5g; fat 0.9g; sodium 219.2mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.