Muffins with apples from the mix of flours for cakes
published by Ioana Serea on June 4, 2021
Whether you serve them as dessert, or as a snack between meals, muffins are always welcome!
The combination of apples, cinnamon and stevia is very successful, and these muffins are downright delicious!
My advice is to make double quantity!
Ingredients:
- 280 g Mix of Gluten-Free Flours for Cakes, Farabella from Fonte Naturis
- 2 apples
- 2 teaspoons cinnamon
- 100 g stevia
- 1 1/2 tsp baking soda
- 100 g vegetable butter
- 1 vegetable egg
- 250 ml vegetable milk
- 1 sachet vanilla zahat
- 12 forms of paper
Preparation mode:
Mix in a bowl flour, 75 g stevia, bicarbonate, vanilla sugar.
In a separate bowl mix the milk, the melted butter and the egg.
Put the wet composition over the dry one and mix until smooth.
Clean the apples from the peel and core with seeds, cut them into cubes, and sprinkle on top 1 tablespoon stevia and 1 teaspoon cinnamon.
Integrate this composition into the one previously obtained, and put in the muffin shapes.
Mix 25 g stevia with 1 teaspoon cinnamon and put over the dough put in muffin shapes.
Put in the oven preheated to 200 degrees Celsius for 20 minutes.
Remove the muffins from the oven and leave them about 5 minutes in shapes, rest.
Take them out and serve with pleasure!
About Mix of Gluten-Free Flours for Cakes, Farabella:
-Farabella cake mix is ideal for preparing gluten-free desserts of all types, from muffins to pies, cakes, cakes, biscuits or tarts.
- Properties
– It's gluten-free.
-Does not contain lactose
- Content
-A bag contains 1000 gr, Mix of gluten-free flours, for cakes.
-Ingredients: Rice flour, tapioca starch, Emulsifier: mono and diglycerides of fatty acids, thickening agent: xanthan gum.
-Nutritional values per 100 gr: Energy value 1545 kJ / 365 kcal, Lipids 3.0 gr., of which saturated fatty acids 2.8 gr., Carbohydrates 81,0 gr., of which sugars 2,0 gr., Fibres 4,0 gr., Protein 4.0 gr., Salt 0.0 gr.
- consumption
-It is recommended to mix before use and sift this mix of flours, especially in the case of using powder yeast, so that the yeast is evenly distributed in the resulting composition, following the sifting.
