If for whatever you can not take dairy and/or you are allergic to gluten, do not miss this recipe for celiac without lactose because it is ideal for you. You can think that its elaboration is more tedious or implies some very difficult ingredient to get But the reality is that, to do this muffins without gluten and lactose you do not need anything that you cannot find in a store or supermarket, and its preparation is equal to that of traditional homemade muffins. Don forget to read the tricks that you We give in recipes and you will get some spongy and very tender gluten -free muffins.
| 🚻 4 Diners | 🕘 45M | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make gluten -free and lactose muffins: |
| 180 grams of gluten -free flour 180 grams of olive or sunflower oil 180 grams of white sugar or brunette 1½ teaspoons of Royal chemical yeast (medium over) 3 eggs 3 3 tablespoons of lemon juice or a few drops of lemon 1 lemon (zest) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make gluten -free and lactose muffins:
1. To prepare these gluten-free and lactose muffins the first step we have to do is bleach the eggs. To do this, the eggs in a container and throw them vigorously with the help of manual or electric rods. If you use the latter, it will take much less. Once the beaten eggs are sparkling add the sugar while still beating and you will see how they are spongy and are clarified in color (if you have used white sugar). In these ways, we will have spongy and tender gluten -free muffins.
Trick: If you prefer gluten -free and sugar muffins, you can replace it with any other natural or artificial sweetener.
2. Next, while beating, we add the oil, juice and zest of the lemon. You can also use lemon essence instead of juice to make these gluten-free muffins, or even essences from other flavors such as vanilla or orange. That is to taste.
3. Now we add gluten-free flour and beat again until we get a homogeneous and lumps without lumps.
Trick: The trick to get some spongy and very tender gluten -free muffins is not to add any ingredient to the dough until the previous one has not been completely integrated.
4. Then, add the powder yeast and have just made the mass of the celiac muffins. We also preheat the oven to 200 ºC (with the fan function if we have) up and down and meanwhile, we keep the preparation in the fridge.
5. Once the oven has been heated well, we take some capsules or molds for cupcakes, we put them in a tray suitable for baking and fill them with the dough of gluten-free muffins or lactose up to 3/4 of their capacity.
Trick: You have to leave a space for you to read in the oven.
6. Finally, we bake for gluten-free and lactose muffins for about 15 minutes.
Trick: a little sugar can be sprinkled before baking them
7. We let the spongy and tender gluten-free muffins cool since it improves their flavor then and to snack!
