Servings:
8
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 240 g of cherries
- - 150 g of rice flour
- - 50 g of buckwheat flour
- - 3 tablespoons of corn. starch
- - 3 tablespoons of almond flour
- - 130 g of sugar cane
- - 3 eggs
- - 1 lemon
- - ½ teaspoon of baking powder
- - 1 teaspoon poppy seeds
- - 100 ml of soy, milk
- - 100 ml of oil
INSTRUCTIONS
- Preheat the oven to 180 ° C.
- Divide in half the pitted cherries, leaving 6-8 whole and with the stalk. Grate the zest of the lemon and squeeze the juice.
- Beat the eggs with an electric mixer together with 100 g of brown sugar until the mixture is soft and fluffy. United slowly the soy milk and oil and finally the filtered juice and the zest of the lemon.
- Mix the rice flour with that of buckwheat, corn starch, poppy seeds, baking powder and almond flour. Couple this mixture to the egg mixture until completely merged. At the end, add the cherries.
- oil and sprinkled with brown sugar 6-8 muffin molds (depending on size) and fill three quarters with the mixture. Place in the center of each a whole cherry and cover the petiole with aluminum, for not getting burned during the cooking. Sprinkle with brown sugar and bake for about 20 minutes, checking the area cooking with a toothpick.
