Recipes with Baking soda

Carrot Muffins 02

1. Whip egg, dough and oil very creamy. Add flour, vanilla sugar, baking soda and soda, salt, cinnamon and stir the dough evenly. 2. Add the carrots, walnuts and raisins and stir the dough through. 3. Distribute it in the muffin information. BAGES BY 175 GR

Oat groves 07

Heel butter over oatmeal. Whip egg and sugar Mix flour and baking soda. Mix it all together. Place on a baking sheet with teaspoon. Bake at 200 degrees for 6-7 minutes.

Banana with walnuts

Whip the eggs well with the sugar. Peel the bananas - mash them well and stir the mash in the egg yolks together with lemon juice. Add rice milk - oil - baking powder and flour and stir the dough thoroughly. Finally, turn the walnut kernels into the dough and

Fragilité cake

Cut the nuts well with a knife or on the blender, but make sure they do not make flour. Make a form of 20 x 40 cm baking paper with 3 cm edge. The edge must be double and fastened with paper clips or pins. Brush the mold with grease and sprinkle with flour.

Scones

Turn on the oven of 225 c Mix flour, baking soda, sugar and salt together in a bowl Cut butter into small pieces. Crumble it in the flour mixture with your fingers, so it will look like grated cheese. Beat the egg into a small bowl and whip it with a

Strawberry muffins with white chocolate

Stir flour and baking soda together. Add margarine, sugar, egg and lemon juice and peel. Mix it well. Add chocolate and strawberries. Bake in the middle of the oven at 200 ° for approx. 20 minutes. Let it cool off. Whip the cream of whipped cream together with

Scones with rosin and chocolate

Whip egg and honey. Stir the soft butter into the eggs together with the buttermilk. Add the other ingredients and stir well together. Take two spoons. Pour the dough with the two spoons and place them on a baking sheet. Brush them with eggs. Pour them in the

English scones

1. Wheat flour and milk poured into a bowl. Crumble the butter with your fingers. Scrape the grains out of the vanilla pole and mix the grains into a little of the flour lice in the mixture (which makes the grains spread and become more powerful in the finishe