Here we are on Friday, the last day of the week and what about a good recipe for a gluten-free dessert?
I found the recipe on a well-known magazine of Italian cuisine that included spelled flour and as I only had expiring rice flour, I opted to use it.
The result was super, they are light, not as sweet as I like them and very soft, in one word: very good, so good that they disappeared in the blink of an eye.
Good lunch and weekend everyone!
I leave you with the recipe for Thermomix gluten free blueberry muffins.
See you for the next recipe!
Nea!
Thermomix Gluten free blueberry muffins
Ingredients
- 230 gr rice flour *
- 100 gr sugar
- 125 gr ricotta
- 70 gr sunflower oil
- 1 lemon (only zest)
- 2 eggs
- 16 gr baking powder
- 100 gr blueberry
- 1 pinch salt
Instructions
Put eggs, sugar, a pinch of salt and lemon peel in the bowl, mix: 2 min. speed 4.
Add a few tablespoons of flour, mix: 1 min. speed 3
Add oil and a few more tablespoons of flour and baking powder, mix: 1 min. speed 4.
At this point add the ricotta and the remaining flour, incorporate: 4 min. speed 4.
Add the lightly floured blueberries, mix: 30 sec. Reverse speed 2.
Coat a muffin plate with paper cups and divide the mixture into 8 cups.
Bake in preheated oven at 170°C for about 29 minutes (do the toothpick test).
Allow to cool completely and serve… Buon appetito!
Recipe Notes
*The words “GLUTEN FREE” must be reported.
For an extra touch, you can use 200 grams of rice flour and 30 grams of coconut flour.
