When I promised to look at Dita’s recipe and try to adapt it for a gluten-free diet, I had no idea how luxurious this recipe is. I admit voluntarily that I ate three muffins still warm and they were really delicious…. The recipe is for a special form cake , but I didn’t want to go to the other flat for the mold, so I used a muffin tray.
- 2 eggs
- 70ml maple syrup
- 90g coconut sugar (cane)
- 100ml melted butter
- 2 full tablespoons of sour cream
- 90g semi – flour rice flour
- 100g flour Schaer Mix B
- 3 smaller peeled, roughly grated apples
- half a teaspoon of cinnamon into dough
- half a pack of gluten-free baking powder
- cinnamon and sugar for wrapping muffins
Heat the oven to 180 degrees.
Whisk the eggs with maple syrup and sugar into the foam, whisk the sour cream, melted butter, and mix the two flours, mixed together, with the baking powder and cinnamon.
Finally, mix the grated apples into the dough.
Place a paper basket in each muffin hole and fill approximately 2/3 with the dough.
Bake according to your oven, test the center of the muffin with a stick.
After baking, take the still warm muffins out of the cups and coat with sugar and cinnamon.
