Gluten-free muffins always work. They taste great at home with the family or as a souvenir to a birthday party. Small cakes that you can enjoy on the side.
For the recipe you need the following ingredients:
150 grams of sugar,
½ lemon, unwaxed, zest thinly peeled, juice squeezed out
3 eggs,
150 g butter, soft, in pieces,
1 tsp vanilla sugar, homemade,
1 pinch of salt,
250 g gluten-free flour mix organic flour mix ,
1 pack of baking powder,
30 grams milk,
200 g strawberries, sliced (3 mm),
Powdered sugar for dusting (optional).
Preparation :
Preheat the oven to 180°C. Line a muffin tin (12) with muffin cups. Combine the sugar and lemon zest in a bowl. First cut the lemon zest into very small pieces. Alternatively, place in a blender and blend.
Add the eggs, butter, vanilla sugar, salt, flour, baking powder, 1 tsp lemon juice and milk and mix. Add 100 g strawberry slices, mix in using a spoon.
Pour the batter into the paper cups, press the remaining 100g of strawberry slices vertically into the batter and bake for 25-30 minutes (180°C) until golden.
Leave to cool in the tin, dust with icing sugar and serve.
Tip : You can make these muffins gluten-free, dairy-free and sugar-free by using rice milk or any other plant-based alternative instead of cow's milk and dates that you chop into small pieces instead of sugar. You can also mix raspberries or blueberries into the dough instead of strawberries.
Bon appetit.