Gluten free cherry heart muffins
The gluten, butter and lactose free cherry heart Muffins are delicious treats perfect for a healthy breakfast. They have a soft and delicious heart thanks to the cherries that release a wonderful aroma when cooked, making them juicy and soft.
What will you find inside these fantastic muffins? In addition to cherries, you will find hazelnuts, which give that touch of crunchiness, cocoa and soluble coffee, which give an intense aroma, coconut sugar, which releases that rustic and enveloping flavor during cooking. The only ingredient that absolutely must not be missing is the natural rum aroma. The latter will make a difference!
They are ready in less than 10 minutes, and they are delicious!
What are you waiting for, here’s what you need to prepare Gluten free cherry heart muffins.
200 g of Rice Flour
60 g of chopped hazelnuts
200 g of pitted Cherries
1 sp of unsweetened Cocoa powder
1 sp of soluble Coffee.
75 g of Coconut Sugar
80 ml of delicate Extra Virgin olive oil
Q.b Natural Rum Aroma
160 ml of sugar free Milk of Almond
1 sachet of Cream of tartar
1 tsp of Bicarbonate
Preheat the oven to 180 degrees.
In a bowl, add the eggs and sugar, whip quickly until the mixture is fluffy. Add the sifted flour, instant coffee and mix a little more. Add the oil, the milk, the coarsely chopped hazelnuts and the rum aroma. Mix all the ingredients and finally add the chopped cherries, the cream and the baking soda. A final stir and then pour the mixture into muffin molds, previously oiled with coconut oil or parchment paper.
Bake and bake for 25 minutes at 180 degrees, static oven.
As soon as they are cooked, let them cool and then serve your gluten-free cherry heart muffins.