Christmas is here and as I promised, I have something for everyone, so here are special muffins for the people allergic to gluten. Hope you liked my Strawberry Marshmallow Cake. I’m trying something out with cherry now. Cherries are wonderfully delicious and a full fledged package of health nutrients and unique antioxidants. These are low in calories and ultra rich source of vitamins and minerals. Cherries heal fibromyalgia (painful muscle condition), gout arthritis and sports injuries.
A person on paleo diet prefers lean proteins that support strong muscles, healthy bones and improves immune function. Quinoa flour, coconut flour, amaranth flour, teff flour and chia flour are very friendly for paleo diet. These flours can be used in bakery products especially muffins and cake and that is what I have done here. You can also use the mixture of four flours in equal quantity. You will definitely not mind baking the bakery-worthy muffins for the people of all age group in your family. Will you?
150 ml Yogurt,
2 beaten Eggs,
1 teaspoon Soda,
100 grams melted Butter,
250 grams Gluten-free Flour,
140 grams dried sour Cherries,
100 grams chopped Dark Chocolate,
100 grams chopped White Chocolate.
1. Heat oven to 200 D.C and place a 12 hole muffin tin, with some paper cases. Sift the flour and soda bicarb in a large bowl. Add in the thawed cherries, chocolate and sugar.
2. Then add beaten eggs, yogurt and butter. Stir to combine. Don’t over-mix as the muffins will turn out tough.
3. Fill the paper cases and bake for 20 minutes, until risen and golden brown. Cool them. Garnish with chocolate and cherries as shown. Enjoy!