vegan gf/sf strawberry cardamom muffins

 

BIG FLUFFY VEGAN STRAWBERRY–CARDAMOM MUFFINS

GF • SF • Vegan Test #2 — 7 generous crowned muffins

FLOUR & DRY

1 3/4 cups (170 g) Loopy GF flour blend
2 1/2 tablespoons (30 g) tapioca flour
1/2 cup (100 g) granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cardamom

FLAX EGG

1 TB ground flaxseed
2 1/2 TB water

WET

3/4 cup (180 g) unsweetened cashew milk or other plant milk
1 tablespoon apple cider vinegar
1/3 cup (75 g) avocado oil or other neutral oil
1 1/2 tsp vanilla

STRAWBERRIES

1/2 cup finely diced fresh strawberries

MAKE THE FLAX EGG

Mix:

1 tablespoon ground flaxseed + 2½ tablespoons water

Stir well and let stand 10–15 minutes, until thick and gelled.

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PREPARE THE OVEN

Heat oven to 425°F.

Line a 12-cup muffin pan with 7 liners.

We're intentionally making seven substantial muffins.

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PREPARE THE STRAWBERRIES

Dice the strawberries into small pieces—about ¼ inch.

Blot them gently with paper towels.

Don't crush them or squeeze them dry. We want strawberry pieces, just not strawberry juice.

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MIX THE DRY

Whisk together thoroughly:

Loopy flour blend, tapioca flour, sugar, baking powder, baking soda, salt, cardamom

MIX THE WET

Whisk together:

plant milk, apple cider vinegar, oil, vanilla, prepared flax egg

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MAKE THE BATTER

Pour the wet ingredients into the dry.

Stir gently until the flour is completely incorporated.

Do not beat.

The batter should be thick and scoopable.

Let the batter rest 10 minutes.

Then gently fold in the diced strawberries.

Batter check

After the strawberries are folded in, the batter should hold a mound on a spoon.

If it looks stiff or doughy, add plant milk 1 tablespoon at a time, using no more than 2 additional tablespoons unless absolutely necessary.

If it looks like ordinary thick muffin batter, leave it alone.

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FILL THE MUFFIN CUPS

Divide the batter evenly among 7 muffin cups.

Fill them generously and mound the batter slightly above the rim.

Don't flatten the tops.

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BIG-MUFFIN BAKE

425°F — 6 minutes

Place the muffins in the fully preheated oven.

Bake for 6 minutes.

Do not open the oven.

Then reduce the oven temperature to: 350°F

Continue baking approximately 16–21 minutes.

Start checking around 16 minutes.

INTERNAL TEMPERATURE TARGET

Probe the center of a muffin.

Pull them at approximately 200–205°F.

I'd aim for 202–204°F.

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COOL

Leave muffins in the pan for 10 minutes.

Then remove them from the pan and place directly on a wire rack.

Cool at least 20–30 minutes before evaluating the crumb.

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