Here there is my first gluten-free muffin recipe . Light but soft and compact, perfect both for intolerant people and for who just wants to try an alternative to the wheat flour…
Time of cooking
30 minutes
Servings
10 muffins
What did I use
a whisk, a wooden spoon, a little pot, a glass bowl, paper moulds for muffins
Ingredients
Rice flour: 250 gr
Soluble coffee: 4 teaspoons
Salt: 1 pinch
Eggs: 2
Yoghurt: 125 gr
Cocoa (without sugar): 2 teaspoons
Baking powder: 8 gr
Sugar: 125 gr
Butter: 100 gr
How did I do
I turned on the oven at 180°C.
I mixed well all the dry ingredients (flour, cocoa, salt, baking powder and sugar).
I melted the butter at low fire in the pot and added it to the other liquid ingredients (eggs, yoghurt), beating fastly.
When I had a creamy and smooth dough, I put it in the paper moulds and I baked in the oven for about 15 minutes.
I waited for them to cool and served spreading with icing sugar.
Buon appetito!
