Gluten free cacao and hazelnut muffins
The cocoa and hazelnut muffins are soft and delicious cakes, there are many variations, from chocolate, with dried or fresh fruit or classic.
Loved by adults and children!
The recipe is very fast, in a few minutes you will prepare a healthy breakfast that will captivate you immediately.
The cocoa and hazelnut muffins are delicious, they remain very soft for 3/4 days.
What are you waiting for to try them?
200 g of Rice flour G.F.
100 g of Dried fruit of your choice (hazelnuts, pistachios, walnuts, almonds)
80 g of Coconut sugar
80 ml of Rice oil
160 ml of sugar-free Almond milk
1 sachet of Cream of tartar + a tip of a teaspoon of Baking soda
2 tspss of Bitter Cocoa
Q.b. Natural Vanilla flavor
In a bowl add the flour, dried fruit, sugar and baking powder, vanilla powder and mix with the whisk.
In a separate bowl, add all the liquid ingredients, the eggs, the oil, the milk and always mix with the whisk.
Then mix all the ingredients, solid and liquid, until a homogeneous compound is obtained.
Transfer the dough into the baking cups, filling them 2/3 of the dough, leaving 1 cm from the edge. bake in a preheated oven at 180 degrees for about 20/25 minutes.