5fl ozsDairy free creamI use Provamel cream alternative
5fl ozsWater
24tspLight olive oilOr any cooking oil
Instructions
Prehat the oven to 225°C.
Mix the eggs and flour
Gradually add the water and cream alternative until you have a smooth batter
Put in the fridge for an hour or more
Share the oil out in a 12 hole Muffin tin
Put the tin in the oven until the fat is smoking hot
Pour the batter mixture into the hot fat. It should sizzle straight away.
Cook in the oven for about 25 minutes then turn the oven down to 200°C.
Cook for another 10-15 minutes
Notes
I like to use Glebe SR flour as it's so light but you could try using another gluten free flour and add 2 teaspoons of gluten free baking powder to the mix. Not sure how well this would rise as it's heavier.Potato flour and Tapioca flour are the lightest but need to be mixed with a bit of rice flour and xanthan gum.