Gluten-free peach muffins
Dough
- 240 g Liana Cake Mix
- 120 g granulated sugar
- 60 g cane sugar
- 2 g salt
- 160 g fruit puree (blended fruit, fresh or canned)
- 190 g plain yogurt
- 130 g eggs
- 70 g sunflower oil
- 70 g melted butter
- 1 tsp almond extract
- 140 g fruit cut into pieces
Little girl:
- 45 g Liana Cake Mix
- 2 tbsp melted butter
- 1 package Liana Cinnamon Sugar
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Sift the dry ingredients for the dough into a large bowl. Blend the liquid ingredients - yogurt, eggs, oil, melted butter, almond extract and fruit puree together with an immersion blender until smooth.
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Gently combine both mixtures by hand, do not mix for too long, otherwise the muffins will be dense after baking. Once the mixture is mixed, add the chopped fruit. Pour into 3/4 of the larger paper muffin cups.
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Sprinkle the top with crumbs, which we prepare by combining all the ingredients. If it is loose, add a little butter, if it is oily, add a little cake mix. Bake the muffins in a preheated oven at 160C for approx. 40 minutes. Check the doneness with a spatula.
The gluten-free mix works great and the muffins are beautifully fluffy thanks to the added leavening. Definitely try them, with any of your favorite fruits.
Dough
- 240 g Liana Cake Mix
- 120 g granulated sugar
- 60 g cane sugar
- 2 g salt
- 160 g fruit puree (blended fruit, fresh or canned)
- 190 g plain yogurt
- 130 g eggs
- 70 g sunflower oil
- 70 g melted butter
- 1 tsp almond extract
- 140 g fruit cut into pieces
Little girl:
- 45 g Liana Cake Mix
- 2 tbsp melted butter
- 1 package Liana Cinnamon Sugar
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