Gluten-free orange and yogurt muffins

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glutenfree cakes, glutenfree muffins, glutenfreeindian

Gluten-free orange and yogurt muffins

These muffins are extremely delicate, when I was baking them I wasn’t too sure how they would come out. This is because after you add yogurt to a muffin or a cake recipe it is not easy to manage and this was the first time when I experimented with yogurt for my muffin recipe. The baking time was longer, these muffins took almost an hour to bake, but boy oh boy, the muffins came out super duper. The sesame was crispy and the cake part was moist and soft. So all I am saying is the time and effort was all worth, and as you guys know I am no master baker, I experimented and I did well so I urge you guys to do the same in your kitchen. Right now you can just follow my recipe and try making these muffins, choose your ingredients too if you wanna add something else instead of sesame seeds then go ahead, add chia or choco chips. But make sure you measure everything before you make the batter because this is very important.

Prep Time: Under 10 Mins

Baking Time: 50 mins-1 hour

 

Ingredients:

1 cup almond meal

½ cup brown rice flour

1/3 cup white sesame seeds

1 tsp baking powder

1 tsp baking soda

¼ salt

¼ cup fresh orange juice

½ cup honey

2 tbsp brown sugar

¾ cup curd

2 eggs

1 tsp vanilla

1 tsp orange essence

½ cup of coconut oil

 

Method:

In a large mixing bowl, mix the dry ingredients.

In another bowl, mix the wet ingredients.

Now fold the ingredients from the wet bowl into the dry.

Mix everything very well.

In a muffin tray, place the paper muffin cups and pour the batter. Do not fill the cups with the batter as the batter will rise and it might overflow so fill the cups 80% with the batter and no more.

In a preheated oven, bake the muffins at 180C  for 50 minutes to an hour. I placed the tray on the bottom shelf of the oven. Mine took an hour to bake perfectly.

After 45 minutes, you can take the muffin tray from the bottom shelf and place it on top, so that the crust of muffins brown a little. ( I placed mine for 5 minutes on the top shelf).

Check after 50 minutes, use the toothpick to check, if the toothpick comes out clean then your muffins are done. If not then bake for a few minutes more.

After you take the muffins out, do not take them off the muffin tray, let the muffins cool down for 30 minutes.

After the muffins have cooled down properly, apply your favorite glaze and eat.

I smeared mine with peach marmalade and icing sugar.

 

For more visit our INSTAGRAM POST 

 

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KON’NICHIWA!

Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

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