Whole wheat muffins with Verna flour, walnuts and white chocolate

Today, more than ever before, we are looking for light and healthy foods. To satisfy this need for breakfast, I decided to replace the classic packaged brioches with some excellent homemade whole wheat muffins.

Difficulty Easy
Preparation 15 min
Cooking 20 min
Doses for 6 servings
Suitable for Vegetarians

Not all flours are the same, for this recipe I recommend Verna flour, an ancient variety of soft wheat with great anti-inflammatory and antioxidant qualities and an excellent protein, lipid and mineral content . If all these qualities were not enough to convince you to try these muffins, consider that they are enriched with walnuts, an excellent source of protein, vitamins, folic acid, fiber and antioxidants.
If you have a sweet tooth like me, add some white chocolate chips.

Ingredients for the muffins.

130 g Verna wholemeal soft wheat flour;
20 g Walnuts;
4 g Baking powder;
1 medium egg;
1 medium egg;
1 pinch of fine salt.
75 g Acacia honey;
62 g Rice milk;
30 ml Sunflower seed oil;
30 g White chocolate chips;
vanilla powder to taste.

Necessary tools

• Muffin pan;

• Paper cups;

• Ice cream scoop;

• Bowls;

• Spatula;

• Sieve.

Prepare the muffins

Preheat the fan oven to 185°C.

Sift the wholemeal flour into a bowl, add a pinch of salt and vanilla powder, add the coarsely chopped walnuts and chocolate chips.

In another bowl, lightly beat the egg with the honey and sunflower oil, add the liquids to the dry mix and mix all the ingredients well,

finally add the rice milk.

Divide the mixture into 6 muffin cups, fill them two-thirds full, lower the temperature to 180°C and bake for 20 minutes, until the muffins are golden brown and well risen.