Ingredients

150 gr Mulino Marello brown rice flour

100 gr Mulino Marello wholemeal corn flour

50g of organic Brazil nuts

1 tablespoon rice syrup or other sweetener to taste

Half a sachet of natural yeast for desserts

Zest and juice of half an organic lemon

a teaspoon of cinnamon

60 ml rice or corn oil

Approximately 250 ml of water

50 g sultanas

an organic apple

Procedure                                                          

Soak the raisins in about 250 ml of water after rinsing them, leave them there for at least half an hour. Mix the two flours together, add the rice syrup or other sweetener to taste and the natural yeast together with the juice and zest of half a lemon. Add the oil and the water from soaking the raisins, mix well until you obtain a soft, but not liquid, consistency. Separately, chop the Brazil nuts and grate the apple. Add the raisins, dried fruit, apple and cinnamon to the mixture in the desired quantity (if desired, you can add ginger or other spices). Mix and pour the mixture into the muffin molds. Cook in the oven at 180 degrees for about 20 minutes. Serve hot or at room temperature. They keep soft for about 3 days.

Curiosity

Muffins represent a pleasant idea to start our days with a smile. The important thing is that they are prepared in a genuine way, with wholemeal flours, with natural sugars, that are rich in fiber and nutrients.

These sweets with raisins and cinnamon, despite the absence of gluten, eggs and butter, are soft and appetizing. The apple softens the dough without being noticeable, the wholemeal rice and corn flours make the dough tasty and guarantee a tasty crust on the surface, the raisins give natural sweetness, the Brazil nuts add flavour, fiber and precious minerals such as selenium and zinc, the cinnamon perfumes and sweetens.

If you don't know how to use your Mulino Marello brown rice and whole corn flours, this recipe is ideal, as it enhances their flavor and quality.

The muffins can be cut in half and filled with an apricot or orange compote, or with an almond cream. They can also be transformed into a delicious dessert if served hot, with a vegetable vanilla cream or baked apple with cinnamon.

And, during the holidays, they can be transformed into small gluten-free and vegan panettone, to say goodbye to industrial and processed foods.

Recipe by Doctor Isabella Vendrame, food coach psychologist, naturopath. www.isabellavendrame.com