Lactose free muffins recipe

Recipes

Who doesn't like cupcakes? I at least do not know anyone who can reject them, and it is that these biscuit sweets of individual format are a delight that is difficult to resist. I'm sure they are present in many homes, but I encourage you to make your own lactose-free muffins at home.

Using lactose-free ingredients and adding the aromas that we like the most, we can have delicious homemade muffins ready in a short time for breakfast or a snack. You can use lemon or orange zest, add a touch of cinnamon or vanilla, chocolate chips, or whatever you like the most.

Ingredients for 12 muffins

  • 210 g of pastry flour, 5 g of baking powder (booster), 1 pinch of salt, 2 L eggs, 170 g of sugar, 185 ml of sunflower oil, 60 ml of lactose-free semi-skimmed milk, aroma to taste (cinnamon , lemon or orange zest, vanilla, etc.).

How to make lactose-free muffins

Mix the flour with the yeast and salt in a bowl. In a larger bowl, beat the eggs with the sugar on high speed with a whisk until you get a pale and thick mixture. Add the sunflower oil and lactose-free semi-skimmed milk, beating a little more.

Sift the previous flour mixture over the top, using a sieve or a large strainer, incorporating it with a spatula or spoon. Add the desired aroma and beat again at high speed, for at least three minutes. Cover with plastic wrap and leave to rest in the fridge for at least one hour.

Preheat the oven to 225ºC and prepare a tray of molds with paper capsules, or silicone molds. Fill three quarters of each mold with the dough. Cover with sugar on top, if desired, and place in the oven. Lower the temperature to 210ºC and bake for about 12-15 minutes, until golden brown to taste.

Difficulty | Easy
Processing time | 40 minutes, plus chilled

Tasting

Once they have cooled down, we can enjoy our lactose-free muffins whenever we want. As I said at the beginning, they are ideal for breakfast or a snack for the whole family, accompanied by a good glass of fresh lactose-free milk, which is what you want now.

Liliana Fuchs is a young woman from Murcia who moved to Madrid after graduating in Art History. Years ago he was detected lactose intolerance but that has not stopped him from continuing to enjoy one of his passions, rich and healthy cooking. She is currently editor at Directo al Paladar

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