These muffins are egg-free, gluten-free and lactose-free. Excellent for allergy sufferers and those with intolerances.
Let the sliced apple macerate with 1 tablespoon of sugar and lemon juice.
Pour the sugar, yogurt and oil into the bowl and whisk vigorously.
Add the rice flour, lemon zest, baking powder and fruit juice.
Knead until the ingredients are well combined. Pour the batter into the paper cups halfway, add a teaspoon of jam.
Add more batter up to the edge, decorate with the apples.
Bake the paper cups in a preheated oven for 40 minutes.
Remove the muffins from the oven and dust with powdered sugar if you like.
12 medium-sized paper cups.
Bowl
Hand or electric whisk
Spatula.
They keep at room temperature for 2 days
Italia, Campania
| Energy (kcal) | 234.71 |
| Carbohydrates (g) | 39.22 |
| of which sugars (g) | 20.06 |
| Fat (g) | 8.41 |
| of which saturates (g) | 1.54 |
| Protein (g) | 2.55 |
| Fibre (g) | 0.61 |
| Salt (g) | 0.11 |
