Lactose-free muffins



for 7-8 muffins

  • 200 g spelt flour
  • 40 g und 1 tablespoon sugar
  • 140 g hay milk, lactose-free
  • 1 egg, room temperature
  • 30 g olive oil
  • jelly or spreadable chocolate cream


Mix flour and sugar in a bowl. In a separate one, whisk together egg, milk and oi.

Place a cupcake liner into each slot on the cupcake pan. Put a spoonful of dough into each one, then 1-2 spoonfuls of jelly or spreadable chocolate cream and, finally, another spoonful of dough.

Preheat the oven to 180°C and bake for 30 minutes.

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