Preparation : 10 minutes
Cook time : 18 minutes

Ingrédients

MAKES AROUND TEN MUFFINS

  • 200g brown rice flour
  • 60g starch (cornstarch, potato, arrowroot, etc.)
  • 80g whole cane sugar
  • 1 heaped tsp. powdered ginger
  • Pinch of salt
  • 1 sachet baking powder
  • 6g de gomme d'acacia
  • 2 eggs
  • 200g coconut milk (from a tin or carton)
  • 2 tbsp. melted coconut oil

Préparation

  1. Preheat your oven to 180°C
  2. In a large bowl, mix the flour with the starch, sugar, ginger, salt, baking powder and acacia gum.
  3. In a separate bowl, beat the eggs vigorously with the milk and coconut oil. Pour over the dry ingredients and stir with a fork, without mixing too thoroughly (you should still be able to see a little flour here and there).
  4. Divide into lightly oiled muffin cases and bake for 18 minutes depending on your desired texture, then leave to cool for a few more minutes before removing from the tin

Pourquoi utiliser la gomme d'acacia dans cette recette ?

Acacia gum makes these gluten-free muffins lighter and spongier. It also improves their shelf life – in fact, they’ll be even better the next day! All you have to do is keep them in a sealed container stored at room temperature.