Delicious and simple muffins. About 20 pcs.
- 2 eggs
- 2 dl suger
- 1½ dl gluten free flour mix
- 1 dl potato flour
- 3 tsp baking powder
- Grated zest of 1 lemon
- ¼ dl freshly squeezed lemon juice
- ¾ dl hot water
- 3 dl dandelion petals
Preheat the oven to 200°C.
Whisk the eggs and sugar together to a white foam. Mix the gluten-free flour mix with the potato flour and baking powder in a bowl and stir into the egg mixture. Fold in the dandelion flowers and the zest and juice of the lemon, then finish by stirring in the hot water.
Fill the muffin tins two-thirds full. Place the muffin tray in the centre of the oven and bake for about 15 minutes.
You can garnish with a little sugar icing to make it easier to keep the dandelion petals on if you want to decorate them.