Whole Wheat Verna Muffins with Lemon and Mascarpone

Last year I went through my shortcrust pastry period, creating all kinds of tarts, like the Ornella tart with chickpea flour, or the spelt and cocoa tart, and now I'm going through my muffin period. After the vegan blueberry ones and the wholemeal blueberry and chocolate ones, today I wanted to try a new butter-free recipe... but not the usual extra-light recipe...

First, I chose the flour, Verna organic whole wheat flour, characterized by excellent protein, fat, and mineral content, as well as anti-inflammatory and antioxidant properties. Then I thought about sugar, and the most obvious choice seemed to be cane sugar, richer in minerals and vitamins than traditional sugar... and instead of butter? Instead of oil, which is the first substitute that comes to mind, I decided to use mascarpone, a soft cheese that contains 40% less fat than butter and a higher amount of protein, making it perfect for our delicious muffins.

• 100 g Verna wholemeal soft wheat flour
• 125 g Mascarpone
• 23 g Potato starch
• 1 pinch fine salt
• 75 g brown sugar
• 1 medium egg
• 40 g rice milk
• 4 g baking powder
• Zest of half a lemon

• Muffin pan;

• Paper cups;

• Ice cream scoop;

• Whip;

• Bowls.

Preheat the fan oven to 180°C and place the paper muffin cups in the muffin tin.

Pour the mascarpone and brown sugar into a bowl, whisk together, and when smooth, add the egg.

In another bowl, mix the Verna flour with the potato starch, baking powder and a pinch of salt.

Combine the flour mixture with the mascarpone and mix well. Add the grated zest of half a lemon, add the rice milk, and mix until smooth.

Pour the mixture into the molds and fill them 2/3 full.

Bake for 20 minutes, let cool and enjoy.

If you liked the recipe and want to learn more or have any questions, I'll be happy to hear from you here:

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