Cinnamon muffins (gluten free, lactose free)

2 likes 1 comment Recipe by Serena Autiero

Ingredients for 18 muffins

2 eggs
1/2 cup veg butter (or ghee butter)
1/2 cup rice cream
1 cup rice milk
1 cup tapioca flour
2 cups rice flour
1 cup sugar (white or brown according to taste, I mix both)
1 teaspoon evo
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon (or more according to taste)
writing icing

45 min · Easy

Directions

1. - Preheat oven to 180 degrees C. Place the paper muffin cases in the molds (I use silicone ones)

2. - In a bowl whisk the eggs until they're foamy and soft, add all of the liquid ingredients and the butter.

3. - In another bowl combine the dry ingredients

4. - Add the dry ingredients to the liquids, gradually and whisking continuously

5. - Bake in the preheated oven for 25 to 30 minutes.

6. - Remove muffins from the molds to cool completely, then decorate with writing icing (I used pure chocolate and caramel frosting for the lactose free muffins, while on some of them I used white chocolate and milk chocolate for those who can eat them)

desserts, cinnamon, glutenfree, muffin, lactosefree September 09, 2015 20:03