These Yorkshire pudding muffins are golden – a must alongside any meal, any roast dinner or veggie main or even for breakfast with butter and jam 😋. Plus, they are super easy to bake, requiring only 7 simple ingredients!
Prep time: 15 minutes
Cook time: 28 – 32 minutes (divided)
Total time: 43 – 47 minutes
Yields: 12 muffins
INGREDIENTS:
- 1 ½ cup Metta GF flour
- 1 ½ cup soy milk
- ½ cup warm water
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 12 tsp vegetable oil
DIRECTIONS:
- Preheat oven to 400 F.
- In a large bowl, mix all the dry ingredients (flour, baking powder, baking soda, and salt.
- Then add the soy milk and warm water bit by bit while whisking. Whisk until you have a smooth batter without lumps. Set aside to rest at room temperature for 10 minutes. The batter should thicken up and be scoopable.
- Meanwhile, add a teaspoon of oil to each hole of a 12-hole muffin tin. Put the tin in the oven and allow the oil to heat up for 5 minutes.
- Remove the tin from the oven and carefully scoop the batter into the holes. Bake in the oven for 23 – 25 minutes, until golden and risen. Perform the toothpick test in the center of one muffin to make sure it comes out clean with no batter.
- Allow to cool for 10 – 15 minutes and enjoy 😋
- Can be stored in an airtight container at room temperature for 2 days or in an airtight container in the fridge for 5 days.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
