Hazelnut gluten-free muffins with fresh cream and strawberries

Hazelnut gluten-free muffins with fresh cream and strawberries
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Time: 55 minuti
Difficulty: Facile

A delicious dessert, special rest from hazelnut flour and super tasty fresh cream and strawberries. Simple and fast, a recipe that will become your top.

Time: 50 minutes
Difficulty: Easy

Ingredients for 8 muffins

1 egg
1 yolk
120g sugar
180 g special for cakes and biscuits Molino dalla giovanna
40 g gluten-free hazelnut flour
120 g whole milk
120 g butter
16 g gluten-free baking powder
40 candied citron without gluten
Whipping cream
Fresh strawberries
Time: 50 minutes
Difficulty level: easy

Proceeding

Shell the eggs in a bowl or planetary and put the sugar together, whip everything until it is well foamy, add the mix Molino Dalla Giovanna and hazelnut flour.
When it is amalgamated, add the milk, the melted butter in a bain-marie and to finish the yeast, work well with a spatula.
Mix gently while adding the cedar to the dough, then butter the molds and put the mixture until 3/4.
Preheat the oven to 175 º C and cook the muffins for 35 minutes, at the end of cooking open the oven and leave to rest for 5 minutes.
Remove the muffins from the molds and serve with whipped cream and fresh strawberries.

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