Blueberry Farro Muffins with Soy Yogurt Mousse

Farro Muffins with Blueberries and Soy Yogurt
Category: Desserts
Yield: 12 Servings

Ingredients

Instructions

1. Prepare the Muffin Batter
   Start by making the muffin batter. In a large bowl, whisk together the eggs and brown sugar. Don’t worry if the eggs appear a bit more liquid than usual due to the sugar – this is completely normal.

2. Incorporate the Wet Ingredients
   Add the soy yogurt to the egg and sugar mixture, followed by the sunflower oil. Continue stirring to blend the ingredients well.

3. Add the Orange Zest
   Grate the zest of one orange and add it to the mixture, providing a fresh citrusy note to your muffins.

4. Add the Dry Ingredients
   Sift the farro flour into the bowl with the wet ingredients. Use a gentle folding motion, stirring from the bottom up, to combine the flour with the wet mixture.

5. Activate the Baking Powder
   In a small bowl, dissolve the baking powder into the soy milk. It will quickly foam up, which is exactly what you want! Once it’s foamy, pour it into the muffin batter and fold gently to incorporate.

6. Add the Blueberries
   Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter. Be sure to reserve a handful of blueberries to top the muffins later.

7. Fill the Muffin Cups
   Transfer the batter into a piping bag (without a nozzle) and pipe it into muffin tins lined with 7cm diameter paper muffin cups. Each muffin cup should be filled about ¾ full.

8. Top the Muffins
   Place the reserved blueberries on top of the muffin batter, ensuring each muffin has a few blueberries on the surface.

9. Bake the Muffins
   Bake in a preheated static oven at 180°C (or 160°C for a fan oven) for 20-25 minutes, or until the muffins are puffed up and golden brown. If using a fan oven, bake at 160°C for approximately 15 minutes.

10. Prepare the Yogurt Mousse
    While the muffins are baking, prepare the accompanying yogurt mousse. In a separate bowl, whip the lactose-free cream with an electric mixer until stiff peaks form. Set it aside.

11. Make the Yogurt Mousse
    In another bowl, combine the lactose-free yogurt with the powdered sugar. Mix gently to avoid deflating the cream. Once blended, fold in the whipped cream, creating a smooth and airy mousse.

12. Serve
    Once the muffins are baked and slightly cooled, serve them with a generous dollop of the yogurt mousse on the side. The mousse will provide a creamy contrast to the light and fluffy muffins.

Enjoy your Farro Muffins with Blueberries and soy yogurt mousse, a delightful, dairy-free dessert that combines wholesome ingredients with a touch of sweetness!

Nutritional Information (per serving)

These muffins are perfect for any occasion, whether as a sweet breakfast treat or a light dessert for a gathering. The mix of farro flour and soy yogurt ensures they’re not only delicious but also a healthier choice for those avoiding dairy. Enjoy them with a cup of tea or coffee for the ultimate indulgence!