The last cakes or other sweets that i made during the last time, i never could eat, because of my gluten allergy. This is, why it was time to bake something gluten free ONLY FOR ME =) ok, not really, i´m a good girl and share them with my boyfriend Mike!! =) I visited my grandma last week and got some fresh rhubarb from the garden. So i decided to put them into yummie muffins. I checked a lot of gluten free muffin recipes and just mixed the ingredients together that i liked. And this is the result! Yes it´s not the same like muffins with "normal" flour and i have to get used to it. BUT... they are still delicious and juicy!!
Ingredients:
- 110g gluten free flour (about 3/4 cup)
- 60g tapioka starch (1/2 cup)
- 140g potato starch (3/4 cup)
- 1 1/2 tsp Arrowroot
- 1 tbsp gluten free baking powder
- 20g coconut flour (i just finely ground coconut flakes in a coffee mill)
- 160g sugar
- 1 tsp vanilla sugar
- 2 egg-replacer
- 1/2 tsp salt
- 225ml milk
- 60ml oil
- 300g peeled rhubarb
- 60g sugar
- powdered sugar
- Preheat oven to 200°C and prepare your muffin pan.
- Peel your rhubarb and cut it in small pieces. Put it in a small medium heat pot, add the sugar and let it simmer until the rhubarb is lightly soft but not mushy! (maybe 5 minutes)
- In a bowl add the first 5 ingredients, mix well and set aside.
- In a second bowl mix together the next 7 ingredients.
- Then add the flour mix into the other bowl and mix well. (I did this with a mixer)
- Pour off the resulting rhubarb-water and add the cooked rhubarb to the batter and carefully fold it in.
- Give the batter into the muffin cups and put it in the oven. Bake until golden brown for about 20 minutes.
- Let them completely cool down and sprinkle with powdered sugar
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