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Recipe by
Fragrant and really super soft! They are perfect for a breakfast or a summer snack.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Add the rice flour and oat flour to a bowl.
Step 2 of 6: Mix and add eggs, yogurt, water, and finally idrolitina.
Step 3 of 6: Pour the mixture into muffin molds.
Step 4 of 6: Bake in a ventilated oven at 180°C for 20-30 minutes.
Step 5 of 6: Perform the toothpick test to check for doneness.
Step 6 of 6: Enjoy warm or cold.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products · Allergens to verify: Gluten
In gray: not detectedDetectedTo be verified
| Average values | Per serving43 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 347 kJ83 kcal | 817 kJ195 kcal |
| Fat | 3.39 g | 7.97 g |
| of which saturated fatty acids | 1.35 g | 3.17 g |
| Carbohydrates | 9.37 g | 22.04 g |
| of which sugars | 0.49 g | 1.15 g |
| Fibre | 0.62 g | 1.46 g |
| Protein | 4 g | 9.42 g |
| Salt | 0.06 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
