So since these muffins were a proper success at home, here is the recipe. The original recipe is by La Cocotte, and it is taken from the muffin book by Bob.
My adaptation to make it gluten free and suit my taste :
Mix together the dough :
50 gr of brown sugar
2 free range eggs
100 ml of milk
80 ml of grapeseed oil
250 gr of dulce de leche
Then add to the mixture :
250 gr of gluten free flour mix
2 tsp of rising powder
110 gr of hazelnuts
In another bowl, mix together the cream preparation :
1250 gr of ricotta
75 gr of cream cheese
2 tblesp of creme fraiche (or double cream ?)
2 tblesp of brown sugar
1 tsp of natural vanilla flavouring
2 tblesp of gluten free flour mix
In muffins cases put :
1 tblesp of the dough, then 1 tsp of dulce de leche, top it up by 1 tblesp of the dough. Mix rapidly with a toothpick for example. Fill all your cases this way. Top your muffins up with 50gr of roughly crushed almonds.
Stick in a preheated oven at 180°C for 30-35mins. I made about 18 muffins with these proportions and this is what they looked like !
They should be eaten within two days, otherway freeze them cause they become quite chewy afterwards…
These muffins looks adorable and they seems healthy. I will have to try them soon.
Thanks for sharing!
You’re welcome !
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