Steps to Make Homemade Macrobiotic and Low Allergen ☆ Spring Onion Muffins

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, macrobiotic and low allergen ☆ spring onion muffins. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Macrobiotic and Low Allergen ☆ Spring Onion Muffins is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Macrobiotic and Low Allergen ☆ Spring Onion Muffins is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have macrobiotic and low allergen ☆ spring onion muffins using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic and Low Allergen ☆ Spring Onion Muffins:

1. Take 200 grams Onion
2. Make ready 1 Olive oil
3. Take A
4. Prepare 120 grams Cake flour
5. Make ready 1 and 1/2 teaspoon Baking powder (aluminum-free)
6. Prepare 1/2 tsp Salt
7. Get B
8. Make ready 110 ml Soy milk
9. Prepare 50 ml Olive oil
10. Prepare 1 and 1/2 tablespoon Maple syrup
11. Take 1/2 tsp Soy sauce
12. Make ready 1 tsp Miso

Instructions to make Macrobiotic and Low Allergen ☆ Spring Onion Muffins:

1. Mince the onion, heat olive oil in a frying pan, then sauté the onion until golden brown.
2. Sift the A ingredients into a bowl.
3. In a separate bowl, thoroughly combine the B ingredients until the mixture begins to froth.
4. Lightly coat the muffin tins with oil.
5. Add the B ingredients to the A ingredients, gently fold in the onions, then pour into the muffin tin.
6. Bake for 18-20 minutes at 180℃.

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