martedì 20 ottobre 2015

Choco Muffin Gluten Free

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup sugar
2/3 cup sunflower oil
1 egg
1 tsp vanilla extract
1 cup vanilla yogurt
12 tsp raspberry jam

Preheat oven to 350 F. Beat Sugar, salt and oil using electric mixer. Add the egg and then the yogurt. 

In a separate bowl stir flour with cocoa, baking powder and baking soda.


Add the liquid in the flour mixture and beat. Put 1 tbs of the dough in 12 muffin paper cups and add 1 tsp of raspberry jam. Then cover with more dough and bake for 20 min.

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