Orange and hazelnut muffins are soft and light, perfect for breakfast or a snack. Very easy to make, they are ideal to take to school. Lactose-free and gluten-free, they are suitable for intolerant people, but they can also be made with all-purpose flour instead of rice flour.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups gluten-free rice flour (or all-purpose flour)
- 6 tbsps gluten-free potato starch
- 1/3 cup sugar
- 4 eggs
- 1/3 cup sunflower seed oil
- 1/2 cup orange juice
- 2 tsps gluten-free baking powder
- 1/3 cup gluten-free hazelnut bits
- 1 tbsp gluten-free hazelnut bits (for decoration)
Tools
- 2 Bowls
- 1 Whisk
- 1 Spatula
- 12 Muffin cups
- 1 Muffin tray
Steps
Wash the oranges, dry them well, and grate the peel using a grater.
Juice the oranges and set aside the juice.
In a bowl, mix the flour, potato starch, baking powder, sugar, and 1/3 cup of hazelnut bits.
In another bowl, mix the oil, orange juice, and eggs. Whisk until homogenous. Pour the liquid mixture into the dry ingredients and mix with a spatula.
Pour the mixture into muffin cups, filling them up to 3/4 full.
Decorate with the hazelnut bits. Bake in a preheated static oven at 350°F for 20 minutes. Remove from the oven and let cool.
WARNING: Consult the Italian Celiac Association manual and carefully read the ingredients to ensure they are free from gluten contamination.
Advice
Store in a closed bag for 3-4 days.
They can be frozen.
They can be frozen.
They can be frozen.
They can be frozen.
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