Muffin glutenfree with cocoa and hazelnuts


(for 6/7 muffin)
140 g rice flour
140 g Bio Rice Drink Hazelnut
40 g toasted hazelnuts + some to decorate
15 g bitter cocoa powder
100 g Dulcita whole brown sugar
50 g of organic corn oil
8 g natural yeast for cakes

Made with:


Chop the hazelnuts with a small mixer until they become thin grains. Mix together the rice flour, cocoa, sugar, chopped hazelnuts and baking powder. Then mix the oil with Bio Rice Drink Hazelnut and pour them on the dry ingredients, mixing with a whisk until the mixture is creamy. Pour into oiled and floured muffin molds or with the appropriate paper cups on top. Fill them for about ¾ and bake them at 175 degrees for about 20 minutes. As soon as they come out of the oven, sprinkle them with some chopped hazelnuts. Let it cool completely.