Learn to make delicious, tender, moist and flavourful muffins that no one can ever guess they are gluten free. A perfect treat for breakfast or snack time.
Preparation time: 25 minutes
Cooking Time: 20-30 minutes
Serves: 8
Size of serving: 1 muffin
Tags: Gluten-Free, Soy-Free, Peanut-Free
INGREDIENTS
Tags: Gluten-Free, Soy-Free, Peanut-Free
Gluten free all purpose flour
|
1 Cup
|
Eggs
|
2
|
Milk
|
¼ Cup – ½ Cup
|
Flaxseed powder
|
½ tsp.
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Castor sugar
|
¾ Cup
|
Ghee/Home-made butter
|
2 tbsp.
|
Gluten Free baking powder
|
¼ tsp.
|
Candied fruits (chopped)
|
1 tbsp.
|
Threptin Powder (any flavor)
|
4 tbsp.
|
METHOD
- Sift gluten free all purpose flour, baking powder, and flaxseed together into a bowl and keep aside.
- Cream butter and sugar together until light and fluffy.
- Beat in eggs till the mixture becomes light.
- Fold in flour in the above mixture.
- Add Milk and mix well.
- Now fold in the threptin powder into the batter. (You can add more milk at this stage if the mixture is too thick).
- Add candied fruits and mix well.
- Grease and dust the muffin moulds and pour the batter into it.
- Heat the pressure cooker with the plate you get along with it for 3-4 minutes.
- Now lower the flame and carefully place the muffin moulds inside the pressure cooker (do not add water in the cooker).
- Close the lid without the pressure weight and let it cook until done.
- Check after 20 minutes by inserting a toothpick, if it comes out fine your muffins are done, else cook for some more time.
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