Magdalenas of cream and rice flour

Today I wanted to make some ensaimated, but the butter had become rancid. Ill do them next weekend. Second option, it had long since asked me to make muffins for when the chickens put more eggs. I always like to look at recipes before doing something, in case I find something new or inspire me, and I have seen in several blogs the recipe for cream of cream. I have decided to make the recipe that I always do but putting cream instead of milk, change flour for rice and cornstarch, and lemon by orange blossom water. I put the recipe, suitable for people with gluten intolerance.

Ingredients to make cream muffins and rice flour:

1. Separate the whites from the yolks. In a bowl put the whites and add a pinch of salt and beat, when you see that they are halfway add the cream and just ride well. Let stand.

2. In another bowl put the yolks, sugar, cinnamon, orange blossom and oil and beat. Let the spongy and well aerated dough remain. Add cornstarch flour, rice, yeast, and apple liquor. Beat well, add the whites and the cream mounted while still. The mixture should be well aerated. Put the oven to heat 200ºC.

3. I have used two-snack molds, they are small and so you seem to eat less. Temptation seems lower, even if you eat two or three. Distribute half of the dough in the molds, and in the other half put two tablespoons of cocoa and mix well. Distribute the mixture in the molds. Put the muffins in the oven and lower the temperature to 180ºC, take approximately 10 to 15 minutes to do. They have left very good. I have Lluna making the ball to give him more, he has tried one and loved him. They come out some magdalenitas of cream. I hope you like them, and if you want more recipes like this, do not hesitate to visit my blog target = _blank rel = NOFOLWCONLANEVERAVACIA.