Brazil

Eggs

Butter

Xylitol

Sicilian lemon (juice and zest)

Natural yogurt

Rice flour

Vanilla Extract

Baking powder

Fresh (or frozen) blueberries

Gluten-free lemon blueberry muffin

Bata as claras em neve e reserve. Pré aqueça o forno em 180 graus. 
Na batedeira coloque as gemas com o xilitol, a manteiga e bata até formar um creme.
Adicione o iogurte, o suco de limão, as raspas e misture. Acrescente a farinha de arroz, a baunilha e misture novamente até ficar homogêneo. Finalize com as claras em neve, os mirtilos e o fermento, mexendo delicadamente. 
Distribua em forminhas e asse até dourar.

Whip the egg whites and set aside. Pre heat the oven to 180 degrees.
In the mixer place the yolks with the xylitol, the butter and beat until it forms a cream.
Add yogurt, lemon juice, zest and mix. Add the rice flour, vanilla and mix again until smooth. Finish with the snow whites, the blueberries and the yeast, stirring gently.
Pour into molds and bake until golden.

Batedeira 

Gluten-free lemon blueberry muffin

Tags

Did you like this recipe?

You may also like