It’s in the air, I think, but I have recently been experimenting with gluten-free recipes to see if I can get a good enough taste versus the health promise.
Hence, I created by chance this light and delicious muffins recipe and I am so chuffed about this one that I will delay no more and give you THE LIGHTEST AND TASTIEST MUFFINS ever… See for yourself!
This makes 15 muffins.
Buckwheat flour 90g
Brown rice flour 45g
Potato flour 50g
Fine oatmeal 50g
Almond powder 50g
Baking powder 1 Tbsp
Bicarbonate of soda 1 Tbsp
Xantham gum 1/2 tsp
Rapeseed oil 100ml
Grated lemon zest and lemon juice of one lemon
Lemon extract 1/2 tsp
Poppy seeds 1 tsp
Mix the flours and raising agents together with the xantham gum.
Add 100ml of oil and mix in the sugar, eggs beaten as for an omelette and the lemon extract, lemon juice, seeds and buttermilk.
Whisk it all in a food processor until you get a light and creamy mix.
For best results, leave the dough to rest 15 min at room temperature.
Bake at 180〫for 20 or 25 min.
These muffins are amazingly light and cloud like!
I took them for tea to my friend’s Lala’s place and we had them as a Mad Hatter’s tea party in her wonderland basement flat, surrounded by lovely antiques and the smell of pot-pourri.
This is a gluten-free and diet friendly recipe and there is no trade off on the taste front because they taste so yummy I still can’t believe they are good for you…