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Gluten-free muffins

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
  1. 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.
  2. With the mixer paddle mounted, add the eggs at room temperature and sugar and schedule 3 minutes at speed 4.
  3. Add milk and oil and schedule one more minuteat speed 4.
  4. At speed 4to go throwing through the lid opening the sifted flours and yeast until the dough is well mixed.
  5. 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.
  6. 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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