:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/f48V8UWT_uFEC5EXSm_D/18b9da17010c44d9cfb45c3b6ec087.jpeg "Delicious gluten-free muffins")
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Delicious gluten-free muffins
As a lover of baking and a gluten intolerant person, I set myself the challenge of preparing these delicious gluten-free muffins. After several attempts, I have found the perfect recipe that has resulted in fluffy and tasty muffins that have nothing to envy to those with gluten. I hope you enjoy them as much as I do.
Ingredients
- 200 grams Of rice flour
- 100 grams of almond flour
- 2 teaspoons gluten-free baking powder
- 1⁄2 cdta Of salt
- 2 Large eggs
- 200 grams sugar
- 120 ml lactose-free milk
- 120 ml Of sunflower oil
- 1 cdta Vanilla extract
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Directions
Preheat the oven to 180ºC and place muffin pans on a tray. I advise you to use silicone molds as they are easy to unmold and do not need to be greased.
In a bowl, mix the rice flour, almond flour, baking powder and salt. Once everything is well integrated, make a volcano in the center and set aside.
In another bowl, beat the eggs with the sugar until you obtain a whitish, frothy mixture. This step is crucial for the muffins to turn out fluffy.
Add the milk, oil and vanilla extract to the egg and sugar mixture.
Add the dry ingredients little by little to the liquid mixture, making sure there are no lumps. I recommend that you do this slowly as the texture can change drastically if you add everything at once.
Spread the batter into the muffin tins to fill three quarters of the muffin tin.
Bake for 20-25 minutes or until golden brown. You can check for doneness by poking one with a toothpick, if it comes out clean, they are done.
Let the muffins cool on a wire rack before eating them - enjoy!
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CooklikeBourdainDelicious gluten-free muffins
As a lover of baking and a gluten intolerant person, I set myself the challenge of preparing these delicious gluten-free muffins. After several attempts, I have found the perfect recipe that has resulted in fluffy and tasty muffins that have nothing to envy to those with gluten. I hope you enjoy them as much as I do.
Preheat the oven to 180ºC and place muffin pans on a tray. I advise you to use silicone molds as they are easy to unmold and do not need to be greased.
In a bowl, mix the rice flour, almond flour, baking powder and salt. Once everything is well integrated, make a volcano in the center and set aside.
In another bowl, beat the eggs with the sugar until you obtain a whitish, frothy mixture. This step is crucial for the muffins to turn out fluffy.
Add the milk, oil and vanilla extract to the egg and sugar mixture.
Add the dry ingredients little by little to the liquid mixture, making sure there are no lumps. I recommend that you do this slowly as the texture can change drastically if you add everything at once.
Spread the batter into the muffin tins to fill three quarters of the muffin tin.
Bake for 20-25 minutes or until golden brown. You can check for doneness by poking one with a toothpick, if it comes out clean, they are done.
Let the muffins cool on a wire rack before eating them - enjoy!
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