Gluten-free Nut Raspberry Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 140 g almonds, round
- 120 g buckwheat flour
- 60 g nuts, optionally hazelnuts, walnuts or almonds, chopped
- 3 teaspoons baking powder, gluten-free
- 0.5 teaspoon ½ cinnamon powder, possibly
- 150 g raspberries
- 1 egg (s)
- 160 g suar, brown
- 100 ml oil
- 1 packet vanilla sugar
- 250 g natural yourt
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C (convection). Line the hollows of a muffin tin with paper liners.
- Wash the raspberries and gently dry them. Mix the ground almonds, buckwheat flour, baking powder and the chopped nuts. Optionally mix in cinnamon.
- Mix the egg, sugar, oil, vanilla, and yogurt in a separate bowl. Mix in the flour mixture and carefully fold in the raspberries.
- Fill the muffin tins 3/4 full. Bake for 20-25 minutes at 170 ° C. Dust with powdered sugar if necessary.
- The recipe is enough for 12-14 muffins.
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