BLUEBERRY MUFFINS WITHOUT LACTOSE AND EGGS

Posted by Rosa Rizzo on

INGREDIENTS FOR 6 MUFFINS

250 g natural flour mixture for Torte Mulino Marello

Half a sachet of natural yeast based on baking soda and tartar cremor

2 tablespoons organic rice syrup

40 ml rice oil or corn

About 280 ml organic rice vegetable drink

250 g blueberries

Procedure

In a bowl mix the flour together with the natural yeast, rice syrup, oil and vegetable drink until a creamy mixture is obtained. Add half the blueberries to the dough and lightly crush them with the fork.

Mix and with the help of the spoon fill the muffin molds.

Stuff them with the remaining blueberries and cook in the hot oven at 180 degrees for about 20 minutes, until golden on the surface.

Recipe by Dr. Isabella Vendrame - food coach psychologist, writer and popularie.


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