A recipe for alternative muffins , made using Ruggeri Rye Flour and yogurt. Light and tasty , they can also be decorated with sugar sprinkles and edible flowers, for a touch of bright color!
Ingredients
- 1 low-fat yogurt
- 2 eggs
- 150 g Ruggeri Rye Flour
- 150 g Ruggeri Type 1 Soft Wheat Flour
- 100 g sugar
- 70 ml seed oil
- 2 teaspoons baking powder
- qb granulated sugar
- 3 edible flowers
Rye Muffin Preparation
We start with the eggs, beating them in a planetary mixer until the mixture becomes frothy. Then we add the sugar and continue mixing.
Proceed by adding the yogurt and seed oil. Then add the two flours and continue mixing gently. Finally add the two teaspoons of yeast
Take some paper cups, insert them into a muffin pan and fill them up to 3/4. Preheat the oven to 180° fan assisted. Garnish the muffins already placed in the paper cups with the granulated sugar and then bake for about 20 minutes. Test with a toothpick to see if they are cooked and then take them out of the oven.
Recipe by Dolce Giuridica .
