gluten free chocolate muffins

  • Muffin al cioccolato senza glutine

INGREDIENTI

30 g of tapioca flour Molino Rossetto
2 eggs
60 g of potato flour
35 g of maize starch
100 g of sugar
100 g of butter
½ glass of milk
½ pack of yeast
chocolate for the stuff

PRODOTTI USATI

  • TAPIOCA FLOUR GLUTEN FREE - 8.82 OZ (250 G) -
  • VANILLA-FLAVORED BAKING POWDER GLUTEN-FREE- 3 CASES X 0.56 OZ (16 G) -

PREPARAZIONE

Put eggs and sugar in a bowl and mix. Add soft butter, flour, potato flour, maize starch, yeast and milk. Go on mixing until you obtain a soft and homogenous compound. Distribute half of the dough on the molds for muffins, add some chocolate and cover with the remaining dough. Put in the oven at 170°C for 20-30 minutes.