AuthorHungry PandaCategoryDessertsDifficultyAdvancedINGREDIENTS
1 cup (baking) cup flour (gently scooped and levelled)
1 tsp baking powder
½ tsp fine sea salt
½ cup granulated sugar
¼ cup tasteless oil (like canola)
1 egg or egg replacer/flax egg
¼ cup unsweetened soy, oat or almond milk
1 cup frozen or fresh blueberries
HOW TO MAKE
1
In a large bowl, mix together the flour, baking powder, salt, and sugar.
2
To the flour mixture, add the oil, the egg, and the plant milk. Mix together, the mixture will be stiff.
3
Add in the frozen blueberries and gently fold into the muffin batter. It will tint the batter blue/purple.
4
Grease the rice cooker inner bowl with a little oil and add the muffin batter to the bowl.
5
Press the batter down to cover the bottom of the bowl.
6
Close the lid, select the ’CAKE’ function.
7
Cook for 40 minutes, check to see if it’s cooked with a toothpick (if it comes out clean, it’s ready). If it’s not cooked, cook for a further 10 minutes.
8
Garnish with fresh blueberries.
Ingredients
INGREDIENTS
1 cup (baking) cup flour (gently scooped and levelled)
1 tsp baking powder
½ tsp fine sea salt
½ cup granulated sugar
¼ cup tasteless oil (like canola)
1 egg or egg replacer/flax egg
¼ cup unsweetened soy, oat or almond milk
1 cup frozen or fresh blueberries