The Perfect Addition To Your Morning Coffee: Making A Cinnamon Muffin

Gluten Free Dessert

The recipe for your favorite dessert from the Garden City team, which will cheer you up in the morning and will be a great addition to breakfast.

GLUTEN FREE MUFFIN WITH CINNAMON AND RASPBERRY

Ingredients (for 7 servings):

Jerusalem artichoke syrup – 130 g

Olive oil – 60 g

Yeast – 10 g

Vanilla – 5 g

Salt – 2 g

Oat flour without gluten – 50 g

Rice flour – 150 g

Cocoa powder – 8 g

Cinnamon – 5 g

For sprinkling:

Sublimated raspberries – 5 g

Dark vegan chocolate – 140 g

Cooking method:

  • Mix water, olive oil, Jerusalem artichoke syrup, yeast, vanilla and salt thoroughly with a whisk in a deep bowl.
  • Mix the remaining dry ingredients and combine both masses, and then beat with a mixer.
  • Pour the prepared mixture into muffin tins and bake in an oven preheated to 170 degrees for 20 minutes.
  • For frosting, melt a bar of vegan chocolate in a water bath. Cool and pour over the finished muffins. Sprinkle raspberries on top.