Gluten-free coco muffins
18 min
facile
Preparation : 10 minutes
Cook time : 18 minutes
INGREDIENTS
MAKES AROUND TEN MUFFINS
200g brown rice flour
60g starch (cornstarch, potato, arrowroot, etc.)
80g whole cane sugar
1 heaped tsp. powdered ginger
Pinch of salt
1 sachet baking powder
6g acacia gum
2 eggs
200g coconut milk (from a tin or carton)
2 tbsp. melted coconut oil
PREPARATION
- Preheat your oven to 180°C
- In a large bowl, mix the flour with the starch, sugar, ginger, salt, baking powder and acacia gum.
- In a separate bowl, beat the eggs vigorously with the milk and coconut oil. Pour over the dry ingredients and stir with a fork, without mixing too thoroughly (you should still be able to see a little flour here and there).
- Divide into lightly oiled muffin cases and bake for 18 minutes depending on your desired texture, then leave to cool for a few more minutes before removing from the tin
Why use acacia gum in this recipe ?
Acacia gum makes these gluten-free muffins lighter and spongier. It also improves their shelf life – in fact, they’ll be even better the next day! All you have to do is keep them in a sealed container stored at room temperature.
