Soft lemon-scented cake
3 recipes
Buckwheat muffins and blueberries.
ingredients
servings
6
buckwheat flour
80 oz
Potato starch
40 oz
Fructose
50 oz
Fruit flavoured yogurt
125 oz
Grated lemon peel
1 spoon
Extra virgin olive oil
3 spoons
Blueberries
125 oz
Baking powder for desserts
8 oz
Desserts from Italy
Buckwheat muffins and blueberries.
Buckwheat muffins and blueberries.
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These muffins are soft and light, perfect for a simple but tasty breakfast or afternoon snack. The right balance between gentleness and lightness!
preparation
step 1
In a bowl beat the egg and add the yogurt and the oil by mixing the ingredients well.
step 2
In another bowl, sift the flour, add fructose, peel, yeast and mix.
step 3
Add the dried ingredients to the liquid mix and mix by mixing the tuttp with the aid of a mixer.
step 4
Add the fresh blueberries to the mix by mixing from bottom to top and pouring into silicone pies for 3/4.
step 5
Bake at 180 ° for 20/25 minutes.
