Recipe written by Frey
Lately, I have muffins on my mind – sweet, savoury, anything will do really. These delicious little pastries are just the easiest thing to make, you can freeze them which makes them an easy, quick snack, and you can have them for breakfast! When Joëlle told me she was testing different fresh nut milk options in Bangkok, I knew I wanted to try changing one of my favourite muffin recipes with plant-based milk! I just love the fresh and sweet taste of berries in baking, so I set out to make my mixed berries muffins with almond milk. A fun and uncomplicated recipe that can be made in less than 45min.
Luck was on my side, as this week is the J Festival in Thailand. Promoting plenty of vegetarian and vegan options at the moment. So, when I doing my groceries at Central Chidlom’s Food Hall the other day, I bumped into the stall of LE ROOT. What caught my eye immediately was the stunning packaging – nice glass bottles – and the fact that all of their nut milk are unsweetened and sugar-free. I just love bumping into these little gems. Why I find it important to have it unsweetened and sugar-free? Well, one big reason is that my 3-year-old will then also be able to enjoy it. Not just in the form of a muffin, but also as an alternative to her daily milk. Win-win!
Besides the milk, I set out to get some fresh berries. So strawberries and blueberries where placed in my shopping cart along with LE ROOT’s almond milk. The rest of the ingredients I had at home, which made me even happier, as this meant that I could just head on home quickly to start baking!
Read on to see how you too can make these delicious little cakes in no time!