Gluten-free | Lactose-free
Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de
Ingredients: for 12 muffins in paper cases
- 150 g Ruut cassava flour
- 50 g tapioca starch
- 80 g millet flour
- 80 g ground almonds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 160 g sugar
- 1 tsp psyllium husks
- 1 pinch of salt
- 140 g cold butter, cubed
- Zest of 1 lemon
- 50 ml lemon juice
- 130 ml cold oat milk or other plant-based milk
- 140 g coconut yogurt, cold
- 2 eggs, L
Optional lemon glaze made from powdered sugar and lemon juice.
PREPARATION:
Tip :) Use kitchen scales to weigh the ingredients, such as the flour, for our recipe.
- First, mix the flours with the baking powder, baking soda, sugar, salt, and psyllium husks in a large bowl.
- Add the butter and mix everything into a crumbly dough.
- Mix the lemon zest and juice, oat milk, and coconut yogurt in a separate bowl, add to the crumbly dough, and mix well.
- Add the eggs and stir in.
- Now preheat the oven to 190°C (upper and lower heat) and line a 12-cup muffin tin with muffin cups.
- Fill the cases with the dough so that they are filled to the brim.
- Place the muffins in the hot oven and bake for 22 minutes.
- Allow the muffins to cool and, if you like, you can coat them with lemon icing.
TIP:
- It is really important that the butter, milk, and coconut yogurt are cold. This will ensure that you end up with a nice, fluffy muffin that doesn't collapse after baking.
- In addition, the oven should be really well preheated, i.e., at 190°C. This will allow the muffins to rise nicely and remain stable.
