Vegan Thai Wraps
Learn how to make delicious vegan Thai wraps with fresh vegetables and a flavorful peanut dipping sauce. Perfect healthy appetizer ready in 30 minutes.
Equipment
- mixing bowl
- oven
- muffin tin
- whisk
- electric mixer
- spatula
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 large egg at room temperature
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with butter or non-stick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, use an electric mixer to cream the softened butter and egg together until the mixture is pale and smooth, about 2 minutes. Beat in the milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until the batter is just combined; a few lumps are okay. Gently fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.