Oil and Egg-free Whole Wheat Maple Muffins

• 70 grams Whole wheat cake flour
• 40 grams Cake flour
• 35 grams Bread (strong) flour
• 2 tsp Baking powder
• 3 dash Salt
• 150 ml Soy milk (or milk)
• 4 tbsp Maple syrup
• 6 tsp Jam (optional)

1. Put the dry ingredients into a bowl and mix with a whisk.
2. Preheat the oven to 180C.
3. Mix the wet ingredients in a separate bowl with a whisk.
4. Add the runny ingredients from bowl 2 to bowl 1, and fold in with a rubber spatula.
5. (Don't mix any more than necessary.)
6. Divide the batter equally among muffin cups lined with muffin wrappers.
7. If using, top each muffin with a teaspoon of jam and spread it out using the back of a spoon.
8. Bake for 22 minutes in an oven preheated to 180C.
9. They are done when baked to a golden brown color.
10. If making without jam Increase the amount of maple syrup, and reduce the quantity of soy milk by the same amount.
11. In total, the wet ingredients should measure 210 ml.

whole wheat cake flour, flour, bread, baking powder, salt, milk, maple syrup

Taken from cookpad.com/us/recipes/147811-oil-and-egg-free-whole-wheat-maple-muffins (may not work)