Gluten free muffin filled
- DIFFICULTY: Easy
- PREPARATION TIME: 10 min
- COOKING TIME: 30 min
- PORTIONS: 6 Muffins
Introduction:
As I always say, the best breakfasts are prepared the night before!
Only in this way can you enjoy it with serenity even if you have little time.
Today I leave you a quick and easy recipe to prepare, it will really take 5 minutes. Muffins filled with hazelnut and ricotta cream!
Inside you will find a creamy heart of chocolate mixed with ricotta that will captivate you. Even the little ones will love it.
To obtain the soft heart that does not end up on the bottom of the muffin, you will have to form chocolate balls and freeze them in advance to then insert them into the dough. The dough is made with two flours, rice and buckwheat, the right combination to obtain a rustic and enveloping flavor! But if you don’t like buckwheat flour, you can only use rice. In the tips you will find the various replacements.
Now all you have to do is prepare these muffins with a creamy heart!
200 g of Rice Flour
50 g of Buckwheat Flour
2 Eggs
70 ml of Maple syrup
1 sachet of Cream of tartar
1 tsp of Bicarbonate
80 ml of Extra virgin olive oil
150 ml of Almond Milk s.f.
Filling:
100 g of lactose free Ricotta
Lactose free hazelnut cream
Bowl
Film
Muffin mold
Teaspoons
Coconut oil /Baking paper
Weight scale
Whip
- Filled muffins can be stored at room temperature for 2 days.
- You can also keep them in the fridge or freeze them.
- 1 c is equivalent to 1 tablespoon instead 1 cc is equivalent to a teaspoon.
- You can replace the maple syrup with 50 g of coconut sugar or brown sugar.
- You can replace buckwheat flour with rice flour only.
- You can replace the cream of tartar with baking powder about 8 grams.
Method:
Start forming 6 chocolate balls with the help of a teaspoon. Wrap them in plastic wrap separately, transfer them to the freezer and let them rest for 30 minutes.
Meanwhile, transfer the ricotta into a bowl and dilute it with a whisk. Take a bowl, add the flour, eggs, maple syrup, oil and milk, mix quickly and finally add the yeast. Oil or line the muffin mold with parchment paper, pour the mixture inside, filling halfway. Take the chocolate balls, place them in the center of the dough, add a teaspoon of ricotta and cover. Bake and bake at 180 degrees for 30 minutes, static oven.
After the time has elapsed, let the muffins rest in the oven for about 5 minutes before taking them out of the oven.
Your creamy heart muffins are ready!
