Gluten free muffins

Gluten free muffins


  • 4 eggs (250 g / 9 oz)
  • 200 g / 7 oz of Schär Mix C Baking flour
  • 250 ml / 8 ½ oz of EVOO Picual
  • 250 g / 9 oz of sugar
  • 1 sachet of yeast
  • Grate of a lemon
  • Cinnamon
  • Vanilla essence (optional)


Separate the yolks from the egg whites. Grate the lemon. Mix the flour with the yeast. In a bowl, beat the yolks together with the sugar. Add the oil to the mixture together with the cinnamon and the grated lemon (optionally, the vanilla). Add the flour and the yeast that we had previously mixed. On the other hand, we will beat the egg whites that we had separated, and we will pour them to the dough, folding it so that the egg whites do deflates. Turn on the oven at 170ºC while filling the moulds with the dough.

(*) Important: Fill ¾ parts of the mould to let the dough rise in the oven. Add sugar to taste in each baking pan, before putting it in the oven.

Bake at 170ºC for 20-25 minutes, depending on the oven.

Use of the Picual: We choose the Picual to give contrast to this dessert, complementing the sweetness of the muffins with the bitterness of the Picual and the grated lemon.


Gluten free muffins
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