Recipe: Rhubarb Muffins with Rice Milk

Name: Rhubarb Muffins with Rice Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tasses de farine sans gluten; 1 tasse de farine de maïs; 1/2 tasse de sucre blond non raffiné; 1càc de poudre levante; 1/2 c thé sel; 2 gros oeufs; 1 tasse de lait de riz maison; 1/2 tasse margarine non hydrogénée; confiture de rhubarbe

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.2/5 (5 reviews) Desserts

Prep 10 min

Cook 20 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

2 cups gluten-free flour
1 cup cornmeal
1/2 cup unrefined blonde sugar
1 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup homemade rice milk
1/2 cup non-hydrogenated margarine
rhubarb jam

Step-by-step directions

Preheat oven to 180°C.
In a bowl combine the flours, sugar, baking powder and salt.
In another bowl beat the eggs, add the milk and melted margarine.
Make a well in the center of the dry ingredients and add the liquids, do not stir just incorporate.
Pour a little batter into muffin cups and add 1 tsp of rhubarb jam per muffin and cover with batter.
Bake for 20 minutes at 180°C.

Muffins Dessert facile Rhubarbe Dessert Sans gluten