Gluten-free muffins with white chocolate and pistachios
Soft muffins with a delicate flavor, perfect with a glass of cold milk.
Preparation time 45 minutes
Ingredients for 18 muffins:
125 g of sugar
100 g of white chocolate
200 g of gluten-free flour mix (I used the BiAglut flour)
100 g of butter
8 g of baking powder
1 pinch of salt
icing sugar for garnish
Melt the butter in a saucepan, turn off the heat and add the white chocolate, chopped coarsely, cover it and leaving chocolate melt.
Meanwhile, beat the eggs with a pinch of salt for one minute and then with sugar for 10 minutes.
Combine the butter, melted with the chocolate, and stir. Add the sifted flour with baking powder, a little at a time, and mix with the help of an electric mixer at low speed.
Fill cupcake molds halfway up and put on top 2-3 pistachios, coarsely chopped and lightly floured (so they don’t fall too much in the dough).
Bake at 180°C for about 12 minutes.
When they are cold, dust with icing sugar.
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