Gluten-free, dairy-free apple muffins

Many people with gluten and dairy intolerance ask for these recipes. I tried several rice flour versions. My blog has two: one without butter but with yoghurt, and this one, described as gluten-free and dairy-free, using almond milk. Delicious and fluffy.

INGREDIENTS FOR 12 MUFFINS

3 LARGE APPLES

150 g SUGAR

3 EGGS

100 ml ALMOND MILK

100 ml SUNFLOWER OIL

220 g RICE FLOUR

60 g POTATO STARCH

1 SACHET OF BAKING POWDER

GRATED ZEST OF 1 LEMON

VANILLA EXTRACT

HALF A SMALL GLASS OF MOSCATO GRAPPA (optional)

BROWN SUGAR AS NEEDED

I break the eggs into a bowl and add sugar.

I beat until pale and fluffy, drizzling in oil while whisking.

I fold in almond milk with a spatula.

I sift rice flour, potato starch and baking powder.

I mix until lump-free and add vanilla extract and grated lemon zest.

I peel the apples, dice two and a half and slice the remaining half for decoration.

I fold the cubes into the mixture and divide between paper cases in a muffin tin.

I put 3 apple slices on each and dust with a little brown sugar.

I bake at 180°C for 30 minutes. Test with a skewer, which should be dry. Cool and dust with icing sugar if wanted.