Breakfast cupcakes in two flavours

IMG_0877xsIMG_0885xsIngredients for butter cupcakes (5servings):

  • 3 tablespoons almond flour (GF)
  • 1 tablespoon brown rice flour (GF)
  • 2½ tablespoons corn flour (GF)
  • 1½ tablespoon potato starch (GF)
  • 60g melted butter (GF)
  • 100ml warm hazelnut milk
  • ¾ teaspoon dry yeast
  • 1½ tablespoon cane sugar
  • 1 egg, slightly beaten
  • a pinch of sea salt
  • 1 tablespoon canola oil plus 1 tablespoon water for brushing

 

 

Ingredients for pesto cupcakes (5servings):

  • 1 tablespoon brown rice flour (GF)
  • 3½ tablespoons corn flour (GF)
  • 1½ tablespoon potato starch (GF)
  • 3 tablespoons pesto (GF)
  • 25g melted butter (GF)
  • 4 sun-dried tomatoes, chopped
  • 100ml warm rice milk
  • ¾ teaspoon dry yeast
  • ½ tablespoon cane sugar
  • 1 egg, slightly beaten
  • a pinch of sea salt
  • a pinch of ground chilli (GF)
  • ground black pepper (GF)
  • 1 tablespoon canola oil plus 1 tablespoon water for brushing

 

 

Scenario:

Sift the flours and dry yeast into a large bowl, combine with sugar, mix thoroughly. Make sure that milk is warm to the touch and combine it alternately with dry ingredients. Add an egg and melted butter. Mix with an electric mixer until perfectly smooth. Cover with a cloth and set aside for 40 minutes. Meanwhile preheat the oven to 180°C and prepare the muffin baking tin.

Add sea salt, stir with a wooden spoon until combined. If you are preparing the pesto cupcakes add also dried tomatoes, pesto and spices – give it a good stir to combine. Fill the muffin tin.

Cover and let it rise until doubled, about 30 minutes. For the glaze, whisk a tablespoon canola oil with a tablespoon water and brush muffins just before baking. Bake for about 20-25 minutes. Cool on a wire rack. You can use them as little buns and make perfect sandwiches for a breakfast!

 

 

GF – make sure the ingredient doesn’t contain traces of gluten!

 

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