Gluten free muffins, soft as clouds. The idea to prepare them with rice flour was a necessity… Having run out of regular flour without realizing it, a serious problem I must say. Using rice flour turned out to be a perfect choice, a breakthrough. I often make them for my nieces with manitoba flour to be very soft; they appreciate my work a lot, but since I discovered and tried rice flour, I haven’t changed my recipe anymore! From this episode, I have often thought about the need for celiacs to find gluten-free recipes, and I often think and create gluten-free dishes like my “gluten-free tart”, or the “mini eggplant parmigiana” and not only… visit my blog: blog.giallozafferano.it/vaipinacucina/ you will find many gluten-free recipes like my gluten-free muffins.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: English
- Seasonality: All seasons
Ingredients
- 2 cups rice flour
- 4 eggs
- 5 oz butter
- 3/4 cup sugar
- 2/3 cup raisins
- 1 baking powder
- to taste lemon zest
Tools
- Stand Mixer
- 12 Cupcake Liners
- Baking Tray aluminum or muffin tray
Preparation
First, soak the raisins in maraschino to soften and take the butter out of the fridge at least two hours before.
I use the stand mixer, but an electric mixer is fine too. Start whipping the butter with the sugar until it becomes frothy.
Start incorporating one egg at a time, then the baking powder, flour, grated lemon peel (you can also use orange peel or almond essence).
Add the raisins.
Prepare the muffin liners
I chose these pink ones for my nieces. Bake at 365°F for 20 minutes.
Dust with powdered sugar.
Ready!
