Muffin with spelt and almonds

  • Muffin al farro e mandorle

INGREDIENTI

2 eggs
180 g of milk
60 g sunflower seeds oil
100 g of cane sugar
200 g of spelt flour Molino Rossetto
50 g of gluten free almonds flour Molino Rossetto
100 g of strawberries
½ lemon peel
1/2 pack of yeast for cakes Molino Rossetto
1 pince of salt

PRODOTTI USATI

  • ORGANIC SPELT FLOUR - 17,64 OZ (500 G) -
  • ALMOND FLOUR GLUTEN-FREE - 3,53 OZ (100 G) -
  • VANILLA-FLAVORED BAKING POWDER GLUTEN-FREE- 3 CASES X 0.56 OZ (16 G) -

PREPARAZIONE

Pour eggs in a bowl and mix them with oil and milk. Put dry ingredients (flours, sugar, salt, lemon peel and yeast) in another bowl, and then mix liquid with solid ingredients wih a paddle. Wash strawberries with water, remove the green tuft, dry them and cut them in small cubes. Pour the dough in some muffin molds and add strawberries on the surface. Cook muffin in the preheated oven at 180°C for about 20 minutes, until they become golden; check the cooking.

Recipe and picture of "Un tocco di Rossetto" blog: http://www.untoccodirossetto.com/muffin-al-farro-e-mandorle/