Gastroback Design Mixer Advanced Professional Bedienungsanleitung Seite 87

BAKINg
Berry, Pear, and oat Muffins
15 minutes preparation, 20 minutes baking time
:
12
:
Ingredients:
1 cup (200 g) whole wheat grains
1 cup (100 g) rolled oats
2 teaspoons baking powder
¼ teaspoon salt
½ cup (110 g) firmly packed brown sugar
½ cup (125 ml) orange juice
125 g organic coconut oil, melted
1 egg
1 ripe pear, cut into 1.5cm pieces
1 ½ cups (225 g) frozen raspberries or blueberries
Method:
1. Preheat oven to 180 °C no fan (160 °C with fan). Line a 12 hole ½ cup capacity muffin pan with paper cases.
2. Place wheat grains into the Design Mixer Advanced Professional jug, and secure lid. Dial to MILL. Process for 1
minute.
3. Press pause button ( ). Add oats and secure lid. Press pause button again to restart. Process for 1 minute.
4. Transfer mixture to a bowl. Add baking powder, salt, and brown sugar. Stir until combined.
5. Place juice, coconut oil, and egg into the Design Mixer Advanced Professional jug, and secure lid. Press PULSE | ICE
CRUSH. Allow to pulse three times or until just combined, then press the pause button ( ).
6. Add half the oat mixture through the opening in the lid and replace the measuring cup. Press the pause button( )
again to restart. Allow to pulse two times or until just moistened, then press the pause button ( ).
7. Add remaining oat mixture and replace the measuring cup again. Press the pause button ( ) to restart. Allow to
pulse 5 or 6 times or until just combined (note you will still see a few flour spots).
8. Transfer mixture to a large bowl. Gently fold in pear and berries until just combined. Divide mixture among prepa-
red muffin cases. Bake for 20 minutes or until golden brown and a skewer inserted in the centre comes out clean.
Tip: Wheat grains can be purchased from
health food stores.
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