With queasta recipe I participate in the summer brunch Cuocapercaso invitation and thank you.
The recipe in question is an idea of \u200b\u200b Dolcetto, I've just adapted to the gluten-free and summer, using fresh fruit and I have not frosted.
Ingredients 1 cup of yogurt with strawberries or berries
2 ½ cups sugar 3 cups heavy
gluten free flour (Shar)
2 eggs ½ cup vegetable oil
50 g butter, melted 1 tablespoon baking
(Colombo)
a mix of fruit cut into small pieces (It should be fine even if only strawberries)
few spoonfuls of jam, strawberry or more berries
procedure
Working with whips in hand yogurt with sugar, add eggs, oil and melted butter. Gradually stir the flour sifted with baking powder and mix well. Mix well and fill the muffin tins with a tablespoon of dough. To focus a scant teaspoon of jam and fruit to taste and cover with another tablespoon of dough. Bake in preheated oven at 180 degrees for twenty minutes (until golden brown edges of the muffins). Cool and unmold.
I have put forward the dough into a mold for plum-cake and added mixed berries.
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