Gluten free raspberry muffins

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Gluten free raspberry muffins

Name: Gluten free raspberry muffins
Prep time: 40 min
Total time: 40 min
Yield: 6 Porções
Ingredients: 1.1/4 cup Ready-made gluten-free flour mix; 1/3 cup Demerara or brown sugar; 170 g Wholemeal yogurt; 1/4 cup Coconut oil; 2 unit(s) Eggs; 1 cup Raspberry; 1 teaspoon Baking powder; 1/2 teaspoon Baking soda; 1/4 teaspoon salt; 1/2 teaspoon Vanilla Extract

🇧🇷Brazil

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(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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Gluten free raspberry muffins

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