These muffins are egg-free, gluten-free, and lactose-free. Great for those with allergies and intolerances.
Let the sliced apple macerate with 1 tablespoon of sugar and lemon juice.
Pour the sugar, yogurt, and oil into the bowl and beat vigorously.
Add the rice flour, lemon zest, baking powder, and fruit juice.
Knead until the ingredients are well combined. Pour the batter halfway into the muffin cups, add a teaspoon of jam.
Add more batter up to the edge, decorate with apples.
Bake the muffin cups in a preheated oven for 40 minutes.
Remove the muffins from the oven and sprinkle with powdered sugar if desired.
12 medium-sized muffin cups.
Bowl
Hand or electric whisk
Spatula.
Store at room temperature for 2 days
Italia, Campania
| Energy (kcal) | 168.85 |
| Carbohydrates (g) | 39.51 |
| of which Sugars (g) | 19.71 |
| Fat (g) | 0.97 |
| of which Saturates (g) | 0.46 |
| Protein (g) | 2.74 |
| Fiber (g) | 0.66 |
| Sale (g) | 0.16 |
