Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "497e79d57d4d48f1bd4349c3423ee47e",
    "updated": "2025-04-23T00:48:14.074Z",
    "title": "Quinoa Crunch Blueberry Muffins",
    "subtitle": "Soy-Free Option",
    "description": "These muffins offer a delightful crunch thanks to the uncooked quinoa in the topping.  Testers loved these muffins, praising both their healthy ingredients and delicious taste. We hope your family enjoys them as much as ours!",
    "ingredients": [
      {
        "section": "FOR THE TOPPING",
        "ingredients": [
          "slivered almonds, chopped",
          "dry quinoa",
          "packed brown sugar",
          "quinoa flour",
          "neutral-flavored oil"
        ]
      },
      {
        "section": "FOR THE MUFFINS",
        "ingredients": [
          "raw cashews",
          "unsweetened plain vegan milk",
          "ground flaxseed",
          "pure vanilla extract",
          "neutral-flavored oil",
          "all-purpose flour",
          "quinoa flour",
          "almond meal",
          "packed brown sugar",
          "cornstarch",
          "baking powder",
          "ground cinnamon",
          "fine sea salt",
          "chopped dried apricots",
          "fresh blueberries"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375°F (190°C, or gas mark 5). Line a 12-cup muffin pan with paper liners.",
      "To prepare the topping: In a small bowl, combine the almonds, quinoa, brown sugar, and quinoa flour using a fork. Stir in the oil until combined. The mixture will be slightly crumbly.",
      "To prepare the muffins: In a high-powered blender, blend the cashews, milk, ground flaxseed, and vanilla until smooth. Add the oil and blend until just combined, avoiding emulsification.",
      "In a medium bowl, whisk together the all-purpose flour, quinoa flour, brown sugar, cornstarch, baking powder, cinnamon, and salt.  Gently fold in the apricots and blueberries. Add the wet ingredients to the dry ingredients and stir until just combined.  Avoid overmixing, but ensure no dry flour remains.",
      "Fill each muffin liner with approximately 1/4 cup (72 g) of batter. Sprinkle each muffin with about 2 teaspoons of the topping. Bake for 28 to 32 minutes, or until golden brown.",
      "Let the muffins cool on a wire rack."
    ],
    "notes_ingredients": "If using frozen blueberries, gently incorporate them into the batter just before filling the muffin cups.",
    "notes_instructions": null
  }
]