Muffins with psyllium
Description
The baked goods are simple and quick to make. I suggest making gluten-free muffins with psyllium husk, almond flour, and corn polenta. Every ingredient in the recipe is there for a reason. Polenta gives the bake an interesting texture. Psyllium replaces gluten and helps the batter rise. Almond flour adds volume and aroma to the bake. Fruit purée gives the muffins pleasant moisture and flavor. Give it a try—you will succeed. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making gluten-free cupcakes. If you are using corn grits, I recommend grinding them first in a coffee grinder. Instead of Jerusalem artichoke syrup, you can use liquid honey, sugar, or a sugar substitute. You can use any fruit purée; I used frozen purée from baked apples.
- 2
Step 2
Mix the dry ingredients: corn polenta, baking powder, salt, almond flour, psyllium, zest, and whisk the components together thoroughly.
- 3
Step 3
Combine the liquid ingredients. Stir the honey until it has fully dissolved in the water, then add the fruit purée.
- 4
Step 4
Combine the liquid and dry ingredients for the cupcake batter and mix thoroughly.
- 5
Step 5
Let the gluten-free dough rest for a few minutes.
- 6
Step 6
Prepare the baking molds. Grease them with a little coconut oil and fill with the prepared batter. Sprinkle the cupcakes with sliced almonds on top.
- 7
Step 7
Bake the muffins for 40 minutes in an oven preheated to 180 degrees. To keep the tops from over-browning, you can cover the tins with parchment paper on top.
- 8
Step 8
The texture of gluten-free cupcakes is, as befits this kind of baking, dense, with an evenly moist crumb.