Sorghum Cupcakes: Gluten-Free, Moist, and Delicious.

19 avril 2024

60 minutes

medium

serves 7

These delightful treats are not only gluten-free but also packed with moistness and flavor, with a delightful crunch from the almonds. Sorghum, a versatile and nutritious grain, takes the spotlight in this recipe, offering a healthier alternative to traditional flour.

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Ingredients

Adjust Servings

	220g sorghum flour
	135g sugar
	110ml vegetable oil
	2 eggs
	120g buttermilk
	8g baking powder
	5g vanilla extract

For topping

	1/4 cup raisins/chopped dates
	1/4cup Almonds

Nutritional Information

11g Fat

4g Protein

12g Sugars

230 kcal Calories

30g Carbs

0g Trans fat

Directions

1.

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Line a 12-cavity muffin pan with paper liners.

Mark as complete

2.

Combine Dry Ingredients

In a separate medium bowl, whisk together the sorghum flour, baking powder, and salt until evenly combined.

Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Stir until just combined, being careful not to overmix.

Mark as complete

3.

Fold in Raisins and Almonds:

Gently fold in the raisins (or chopped dates) and almonds into the batter until evenly distributed.

Mark as complete

4.

Fill Muffin Cups:

Divide the batter equally among the prepared muffin cups, filling each about two-thirds full.

Mark as complete

5.

Bake

Place the muffin pan in the preheated oven and bake for approximately 25 minutes or until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean.