Ingredients for 24 Mini Muffins
– 250 gr. Type 0 flour
– 100 gr. Rice syrup
– 1 organic Lemon (will serve both the Peel and the Juice)
– 150 gr. Soya milk
– 17 gr. Organic Yeast (one sachet)
– 50 gr. Corn Seed Oil
– A pinch of salt
Grate the lemon rind (Attention: Do not grate the very bitter white part) and then squeeze the juice.
In a bowl pour the sifted FLOUR, grated LEMON peel and SALT. Mix and add the Rice syrup, SOY MILK, CORN SEED OIL, LEMON juice and finally the YEAST.
Pour into a mold for Mini Muffins and Bake at 170°C/325°F for about 15 minutes.
FOR STRAWBERRY SAUCE
– 200gr. strawberries
– 30 gr. water
– 5 gr. Lemon juice
– 60 gr. Raw Cane Sugar
Blend Strawberries and lemon juice.
In a saucepan, melt the SUGAR with WATER. When the sugar has melted, add the blended STRAWBERRIES and LEMON JUICE.
Bring the sauce to a boil and continue to boil for about 3 minutes.
- For a more pronounced sweetness, adjust the amount of rice syrup.