Gluten-free lemon rice muffins
Gluten-free lemon rice muffins
Doses
6-8
big muffinCooking time
15
minutesIngredients
75 g butter
1,5 dl sugar
1 tbsp lemon juice
1 dl milk
3 eggs
1,5 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
2tspbaking powder
Preparation
- Whip the butter and sugar until fluffy. Add the lemon juice. In a separate cup, break the eggs and add the milk. Stir. Add the egg-milk mixture to the sugar-butter foam, stirring constantly. In a separate bowl, mix together the flour and baking powder. Add the flour to the dough (keep the electric mixer on low power). Finally, turn up the power for a few seconds on the fastest setting.
- Serve the muffins in large muffin tins. The batter makes 6-8 large muffins. Sprinkle sugar on top of the muffins. Bake the muffins in a medium oven at 175 C for about 15 minutes or until the muffins are nicely coloured.
- Gluten-free lemon rice muffins are at their best when fresh, but their fresh taste will keep for several days if you dare not eat them first.
Ina Elevant | Gluten-free
