10
Half
50min
Creativity in the muffin recipe has given way to muffins made not only with regular wheat flour, but also with brown rice flour, an attractive recipe for people who seek to take care of their health without sacrificing the rich flavor. It is a typical recipe of great interest for people with gluten intolerance (although it may incorporate some traces of it) While it is true that it is a dessert that generally does not grow compared to traditional muffins, adopting a somewhat flattened shape at the top, it is no less true that its soft texture is preserved, enchanting young people and adults in general. Muffins are considered the perfect breakfast, even more so if accompanied with a simple glass of milk with a touch of cocoa, both hot and cold, or simply a delicious coffee. Now, let's prepare it!BROWN RICE FLOUR MUFFINS RECIPE
Ingredients (10 units):
- 2 eggs
- 100 g white sugar
- 70 g brown sugar
- Half a teaspoon of cinnamon powder
- Pulp of a vanilla pod
- 190 g mild oil
- 60 g milk
- 210 g brown rice flour
- 10 g chemical yeast
- 1 pinch of salt
- 25 g pecans
- 25 g almond sticks
5. Without stopping beating, little by little add the oil and then the milk.
6. Sift the flour together with the baking powder and mix with a spatula.
7. Let the dough rest for about 15 minutes.
8. Drain the nuts that were soaking.
9. Heat the oven to 200ºC.
10. Fill the paper muffin molds and place the walnuts and almonds on top of the muffins. (If you have a metal muffin tray, it will prevent the muffins from becoming deformed)
11. Bake for about 18 minutes.
12. Let it cool and remove the muffins from the tray very carefully because they are very fragile.
Enjoy!
