vegan muffins with spelt flour

As for the ingredients:

• orange juice, perfect because it is seasonal fruit,

• spelt flour, rich in fibre, B vitamins and proteins, including the essential amino acid methionine,

• whole cane sugar, less caloric than refined sugar,

• sunflower seed oil, to give softness to the cake.

• 70 g Einkorn wheat flour;
• 40 g whole cane sugar;
• 2.6 g Baking powder;
• 20 g Chocolate chips;
• 80 ml Orange juice;
• Zest of half an orange;
• 20 ml Sunflower seed oil;
• qb Icing sugar

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

Pour the spelt flour, whole cane sugar, baking powder, and orange zest into a bowl and mix.

Pour the juice and oil into a measuring cup and mix.

Add the liquids to the dry ingredients and mix with a whisk. Once the mixture is smooth, add the chocolate chips.

Pour the mixture into the muffin cups and fill them 2/3 full, bake for 20 minutes.

Remove them from the oven and let them cool, once they are cold sprinkle with icing sugar and serve.

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