Description
I invite You to try delicious and healthy gluten-free muffins from corn and rice flour. Your recipe give girlfriend Tanya klubnila. With her we have known for a long time, but now sometimes share recipes with the Cook. Tanya is a nursing mother and her children periodically happens to be allergic to a particular product. And my friend should be on a diet, indulging in the most tasty. I hope these muffins will satisfy and Tanya and her son.
Ingredients
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Corn flour
80 g
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Rice flour
20 g
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Brown sugar
70 g
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Starch
30 g
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Leavening agent
0.66 tsp
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Salt
-
Yogurt
0.5 cup
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Vegetable oil
1.5 Tbsp
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Chicken egg
1 piece
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Berry
1 cup
Cooking
Preheat the oven to 180 degrees. Mix corn and rice flour, baking powder, salt, starch. Add the brown sugar Demerara Fine from TM "Mistral".
Add berries or chopped fruit (slightly leave for decoration). I had a mixture of frozen cranberries and currants. Stir. In a separate container, mix egg, yogurt (or milk with a drop of citric acid) and vegetable oil. Mix the dry and liquid parts.
Spread the batter in the molds (preferably their oil), filling them 3/4 full. You can now throw on top of some berries. Put in hot oven for 30-35 minutes. Readiness check with a wooden toothpick.
Here-how cute they turned out. With a half serving of 7 pieces. With a full serving of 12-14штук.
Delicious and simple, but also useful and beautiful.
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