Gluten-free yoghurt muffins



270 g of GALLO multi-purpose gluten-free mix

16 g of baking powder

A dash of salt

Vanilla to taste

1 lemon

3 medium eggs

150 g of sugar

150 ml of sunflower oil

150 g of yoghurt


Step 1

Beat the eggs with the sugar until the mixture is light in colour and frothy. Add lemon zest and a little lemon juice, yoghurt, oil and vanilla to taste.

Step 2

Add the sifted flour and baking powder and gently mix. Let the batter rest in the fridge for 1 hour or until the next day.

Step 3

Place the paper liners in the metal or silicon moulds and pour the batter into the moulds, filling them slightly above halfway.

Step 4

Sprinkle a little sugar on top and bake at 200ºC for 10-15 minutes.

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