Gluten free orange and yogurt muffins

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Ingredients for 6 – 8 medium – large muffins

DRY:

  • 1 cup (8 oz / 240 grams) rice flour
  • 1/2 cup (4 oz / 120 grams) cornflour (cornstarch)
  • 1/2 cup (4 oz / 120 grams) tapioca flour
  • Pinch of salt
  • 2 grams (1/2 teaspoon) Xanthan gum (don’t be tempted to add more)
  • 1 tablespoon (0.5 oz / 15 grams) baking powder
  • 3/4 cup (6 oz / 180 grams) sugar

WET:

  • 1/3 cup (80 ml) vegetable oil
  • 2 large eggs
  • 1/4 (60 ml) whole milk or yogurt. Add more if necessary, the important thing here is to reach the right consistency
  • Zest of 2 medium oranges
  • Juice of 1 orange
  • 2 teaspoons pure orange extract

http://sumarplant.ro/franciye/4315 NOTE: If your consistency seems a little too runny, simply add a bit more flour.

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  1. Pre-heat the oven to 345 F / 175 C.
  2. Prepare your muffin tray. We use foil or baking parchment because you can shape it better and it will help avoid spills.
  3. In a large mixing bowl add all of the DRY ingredients and stir it all with a large spoon to combine well.
  4. In a jug, measure the oil and then add the 2 eggs and vanilla extract then gently mix with a fork. There is no need to whip it.
  5. Pour the eggs and oil into the flour mix and stir with the spoon. The consistency will be a little thick.
  6. Add the fresh strawberries and don’t worry if you squash a few as you mix them into the batter.
  7. Add the milk a little at a time until the batter has reached a thick, dollopy consistency.
  8. Pour the batter into a jug for easier handling and fill each of the muffin cups.
  9. Place in the center of the oven for 17 minutes (the time will depend on your oven).
  10. Run a skewer through a muffin and when it comes out dry, your muffins are ready.
  11. Allow then to cool and serve them warm.

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