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Ingredients for 6 – 8 medium – large muffins
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
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.
- Pre-heat the oven to 345 F / 175 C.
- Prepare your muffin tray. We use foil or baking parchment because you can shape it better and it will help avoid spills.
- In a large mixing bowl add all of the DRY ingredients and stir it all with a large spoon to combine well.
- 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.
- Pour the eggs and oil into the flour mix and stir with the spoon. The consistency will be a little thick.
- Add the fresh strawberries and don’t worry if you squash a few as you mix them into the batter.
- Add the milk a little at a time until the batter has reached a thick, dollopy consistency.
- Pour the batter into a jug for easier handling and fill each of the muffin cups.
- Place in the center of the oven for 17 minutes (the time will depend on your oven).
- Run a skewer through a muffin and when it comes out dry, your muffins are ready.
- Allow then to cool and serve them warm.