When mornings call for something gentle yet satisfying, these muffin con farina di riso e yogurt come to the rescue. Their delicate crumb and lightness feel like a quiet hug—nothing overwhelming, just a soft welcome to the day. They’re perfect when you want a quick breakfast or a small treat without the heaviness of traditional muffins.
I remember the first time I tried making these muffins. I was a bit distracted—half-listening to a podcast and juggling a phone call—so I wasn’t sure how the batter would turn out. It looked a little lumpy, and I hesitated to mix it more, worried about losing the fluffiness. But that’s the charm here: a little imperfection is part of the journey. When they came out of the oven, golden and tender, the subtle vanilla scent wrapped around the kitchen. That quiet moment, waiting for them to cool just enough to taste, felt like a small victory.
Why You’ll Love It:
- Delightfully soft texture that feels light on the palate, thanks to the rice flour and yogurt combo.
- Gluten-free without sacrificing the moistness you expect from a muffin.
- Simple ingredients and a straightforward process — it’s simple—and that’s kind of the point.
- Perfect size for breakfast or a snack, easy to pack for on-the-go moments.
Even if you’re not usually a muffin person, these might just surprise you with how naturally satisfying they are.
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Muffin con Farina di Riso e Yogurt
- Total Time: 35 minutes
- Yield: 12 1x
Description
Deliziosi muffin soffici e leggeri preparati con farina di riso e yogurt, perfetti per una colazione o merenda senza glutine.
Ingredients
200 grams farina di riso
100 grams zucchero semolato
2 cucchiaini lievito per dolci
1/2 cucchiaino bicarbonato di sodio
1/4 cucchiaino sale
2 uova medie
150 grammi yogurt bianco naturale
80 millilitri olio di semi di girasole
1 cucchiaino estratto di vaniglia
Instructions
Preriscalda il forno a 180°C e prepara una teglia da muffin con 12 pirottini di carta.
In una ciotola capiente, setaccia la farina di riso, il lievito per dolci, il bicarbonato di sodio e il sale.
Aggiungi lo zucchero semolato agli ingredienti secchi e mescola bene.
In un’altra ciotola, sbatti leggermente le uova con lo yogurt, l’olio di semi di girasole e l’estratto di vaniglia fino a ottenere un composto omogeneo.
Versa il composto liquido sugli ingredienti secchi e mescola delicatamente con una spatola fino a quando gli ingredienti sono appena combinati; evita di mescolare troppo per non compromettere la sofficità.
Distribuisci l’impasto nei pirottini riempiendoli per circa 3/4 della loro capacità.
Cuoci in forno preriscaldato per 18-20 minuti o fino a quando i muffin risultano dorati e uno stecchino inserito al centro esce pulito.
Sforna i muffin e lasciali raffreddare nella teglia per 5 minuti, poi trasferiscili su una gratella per raffreddare completamente.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: Using just a basic muffin tin and paper liners is all you really need here—no fancy gadgets required. These muffins pair nicely with a cup of tea or a mild coffee, especially on a quiet morning. You could try swapping the sunflower oil for melted butter if you want a slightly richer flavor, but I haven’t tested how that changes the texture fully. Adding a handful of fresh berries or a sprinkle of cinnamon before baking might be nice, but it’s easy to overdo it and lose that delicate balance.
FAQ
Q: Can I use a different flour? A: This recipe leans on rice flour for its lightness, so other flours might make it denser.
Q: How long do these keep fresh? A: About two days at room temperature in an airtight container, though freezing single muffins works well for longer storage.
Q: Can I make them vegan? A: I haven’t tried, but substituting eggs and yogurt here would need some experimentation with binding agents.
Give these muffins a try the next time you want a quiet, comforting start or a gentle pick-me-up. They might just become your go-to when you crave something soft and unpretentious.