IG Bas: Muffins au thermomix pour le petit déjeuner (Marie Chioca)

Muffins inspirés du la recette de Marie Chioca (Livre la cuisine de la minceur durable) mais réalisé avec une farine de blé T80 car je n’avais pas de farine d’épeautre sous la main mais je ne devrais pas tarder à retester avec cette farine afin d’avoir de vrais pain IG Bas.



  • 500 g farine de blé T80 (mais pour avoir de vrais muffins IG bas, prendre de la farine d’épeautre)
  • 300 g eau tiède
  • 1 sachet levure de boulangerie
  • 2 càs miel
  • 4 càs huile d’olive
  • 1 càc sel


  1. Mettre dans le bol du thermomix 100g d’eau et la levure et faire chauffer 2min/37°/v2
  2. Rajouter le reste des ingrédients et programmer 2min/Epi
  3. Laisser lever au moins 1h30
  4. Former les petits muffins en étalant la pâte sur 3cm environ et découper les muffins avec un verre légèrement huilé.
  5. Laisser reposer les muffins sur la plaque pendant que le four préchauffe à 220°C
  6. Enfourner 15min à 220°C au four (chaleur non tournante)

9 thoughts on “IG Bas: Muffins au thermomix pour le petit déjeuner (Marie Chioca)

  1. Alicia B,Oh, yeah, Koko! I read that early this morning. I saw our home girl so many times when I lived in Chicago. She gave so much to so many. Koko was always the first to volunteer for charity events and fund raisers and free concerts in Grant Park. She also appeared at local Old Town folk and blues clubs, and I once saw her at Muddy's bar. What a beautiful woman and I, too, mourn her death. Sigh……..Hey, girl, you never did answer me if Operation Push was still going.Humbly,Whitney

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