gluten free chocolate muffins
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
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.
