In my family there are several celiac people, so when I make snacks at home I try to please them with some gluten-free sweets they can drink, since commercials are usually quite bad.
Last time I made these delicious muffins that we ended up eating all, celiac and not celiac, how good they were.
Gluten-free muffins
Delicious muffins to please both celiacs and non-celiacs celiac.
Rations:
4
Preparation time:
Cooking time:
Total time:
Ingredients
- 50 g of corn flour type Cornstarch
- 200 g of prepared flour for celiacs
- 125 g of sugar plus sugar ornament
- 110 g whole milk
- 2 eggs
- 120 g olive oil ½ sachet
- of gluten-free chemical yeast powder (about 7.5 g)
- Lemon, orange and/or tangerine
peel
Preparation
- Put the peel of lemon, orange or tangerine into the glass and crush it with several strokes of turbo, lowering the remains with the spatula between each.
- With the mixer paddle mounted, add the eggs at room temperature and sugar and schedule 3 minutes at speed 4.
- Add milk and oil and schedule one more minuteat speed 4.
- At speed 4to go throwing through the lid opening the sifted flours and yeast until the dough is well mixed.
- Pour ma dough into paper molds, preferably inside rigid molds so that they do not open much. Leave room for them to bid. Sprinkle with sugar.
- Preheat the oven to 210ºC, once the temperature is reached bake 10-12 minutes.
Notes
They can be decorated with pine nuts or chocolate nuggets.
Nutrition Facts by ration
Calories: 120
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