Recette de muffins aux myrtilles et au chocolat blanc sans gluten
Créez de délicieux muffins sans gluten en utilisant des gouttes aromatisantes alimentaires Special Ingredients et de l'extrait de vanille.
Gluten-Free Blueberry & White Chocolate Muffins Recipe
Special Ingredients
12
10 minutes
30 minutes
Molecular Gastronomy Desserts
Molecular Gastronomy
Create delicious gluten-free muffins using Special Ingredients Food Flavouring Drops and Vanilla Extract.
Ingredienti
175g Unsalted Butter
60g Gluten-Free Plain Flour
5g Special Ingredients Xanthan Gum
4 Drops Special Ingredients Cinnamon Flavour Drop
100g Ground Almonds
225g Golden Caster Sugar
60g White Chocolate, Grated
200g Blueberries
1tsp (5g) Special Ingredients Madagascan Bourbon Vanilla Extract
6 Eggs, Lightly Beaten
5g Icing Sugar, Sieved (to finish)
Indicazioni
Heat the oven to 180°C or Gas Mark 4.
Melt the butter in the microwave on high for 1 minute 30 seconds, heating more if needed.
In a large bowl, combine the gluten-free plain flour, Special Ingredients Xanthan Gum, Special Ingredients Cinnamon Flavour Drop, ground almonds, sugar, grated white chocolate and blueberries.
Gently stir the Special Ingredients Madagascan Bourbon Vanilla Extract, eggs and melted butter to combine.
Divide the mixture between 12 muffin cases and bake for 30 minutes or until they are well risen and firm.
Cool on a wire rack.
Dust the muffins with Icing Sugar and serve