For a delicious breakfast try the gluten free yogurt and almond muffins. Soft, fragrant and very simple to bake! You won’t tell they’re gluten free!
Gluten free yogurt and almond muffins are a pleasure to be enjoyed in the silence of the first few minutes after the alarm goes off. Unroll the folds of the paper that surrounds them, smell the delicate fragrance, bite the soft texture together with a sip of coffee. What else?
The yoghurt in the dough contributes to the irresistible softness of these small cakes, which are also ideal for taking with you to school or to the office for a quick snack. Bake them in big batches because your colleagues and friends will want you to share!
You will need:
- 100g of gluten free all purpose flour
- 20g of almond meal
- 1 egg
- 50g of sugar
- 50ml of sunflower oil
- 125g of plain full fat yogurt
- The zest of half a lemon
- A handful of sliced almonds
- 8g of baking powder
Beat the egg with the sugar and the lemon zest until pale and fluffy. Pour in the oil and yogurt while whisking.
Sift in flour and baking powder, then distribute the mixture in the muffin pan lined with paper cups and top them with sliced almdons.
Bake in preheated oven at 180 degrees for about 15/20 minutes.