Gluten Free Muffins
The balance of natural ingredients with an added touch of cocoa, allows these muffins to retain the delicious typical flavor characteristic of this baking, without compromising a good diet.
Heat the oven to 180° C. In a bowl, mix well the ingredients with 1 1/3 cups (315 ml) of water boiling. Let stand for 5 min. Add 1/2 cup (118 ml) of vegetable oil and mix well (dough will be of semi-liquid consistency and aroma to legumes, this will pass after baking). Place the mixture to fill 3/4 of each ramekin. Bake 30 minutes and let it cool before removing the muffins from the molds.
Gluten-free flour premix (cassava starch, chickpeas, lentils, peas), organic sugar, organic cocoa, flaxseed, sodium bicarbonate and cream of tartar.
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