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
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).
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.