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Gluten free raspberry muffins
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
6 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Ready-made gluten-free flour mix1.1/4 cup
- Demerara or brown sugar1/3 cup
- Wholemeal yogurt170 g
- Coconut oil1/4 cup
- Eggs2 unit(s)
- Raspberry1 cup
- Baking powder1 teaspoon
- Baking soda1/2 teaspoon
- salt1/4 teaspoon
- Vanilla Extract1/2 teaspoon
- In a bowl, with a wire whisk, beat the eggs with the sugar until foamy.
- Then add the yogurt, melted coconut oil and vanilla extract and mix again.
- Then, little by little, add the gluten-free flour mix, incorporating well, and finally, add the baking powder and bicarbonate of soda.
- Divide the dough into equal parts with an ice cream scoop, pouring it into paper or silicone molds. Put a little in the dough and, in the middle, the raspberries. If you prefer, mix a part of the fruit directly into the dough and another part when it's in the shape.
- In a preheated oven at 180ºC, bake for about 20min or until it rises and is golden. Serve immediately
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