Cappuccino muffins (gluten free and non dairy)
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Waking up with a good cup of coffee is what you need, but a cup is not always enough, so why not add a good cappuccino muffin? These sweets are light, fluffy and irresistible, perfect for a super breakfast
- 85 g buckwheat flour;
- 40 g potato starch;
- 65 g sugar;
- 4 g baking powder;
- 20 ml coffee;
- 1 medium egg.
- 60 ml sunflower seed oil;
- 100 ml rice milk;
- 20g dark chocolate drops;
- icing sugar;
- unsweetened cocoa powder.
- muffin mould;
- paper cups;
- kitchen whisk;
- ice cream scoop.
Preparation of cappuccino muffins
Preheat the convection oven to 180° C and place the paper cups into the muffin mould.
Whisk the egg with the sugar until you get a frothy mixture, add the cold coffee and mix, add the sunflower oil and the rice milk in the same way.
Add the dry ingredients, buckwheat flour, potato starch and baking powder, sifting them, mix until a homogeneous mixture is obtained.
Add 15 g of dark chocolate drops and mix, pour the mixture into the paper cups until they are ⅔ full, bake for 25 minutes.
To check if they’re done, do the toothpick test: insert the toothpick in a muffin, if it comes out clean, the muffins are baked.
Take them out of the oven, when the muffins have cooled down, dust with icing sugar and cocoa, like a real cappuccino.