Recipes
211 g Gluten-free baking flour*¹
8 g Baking powder
1 g Salt
106 g Granulated sugar
145 g TREHA®
201 g Eggs (30°C)
131 g Cream (30°C)
48 g Butter (40°C)
135 g Vegetable oil (40°C)
9 g Water
5 g Vanilla extract
*¹ Ensure gluten free flour is a 1:1 substitute for regular flour.
Preheat the oven to 200℃/392°F.
Combine dry ingredients using a planetary mixer.
While mixing, add eggs, cream, butter, oil, water, and vanilla extract in sequence until a smooth batter is formed.
Fill moulds with batter and finish by sprinkling with coarse sugar (not included in the ingredient list).
Place the muffins in the oven, reducing the temperature to 175°C/347°F. Bake for 10 minutes with the valve open.
Take Note! TREHA® does not participate to Maillard reaction. If you want to give more color to muffin, add malt or reducing sugars.
(At 14.5 % of mixture)
Enhances the vanilla aroma and flavor of the muffin.
Inhibits starch retrogradation.
Enhances texture and softness of the muffin by improving moisture retention.
Extends shelf life by acting as a barrier to moisture exchange.
