Soft gluten-free muffins and a basic recipe for gluten-free sponge cake

1. Beat the egg whites until foamy. Add egg yolks, powdered sugar, oil and water. Gradually add the Cake mix by hand with a wooden spoon.
2. Half fill muffin cups with the prepared dough or pour it into a body mold.
3. Bake the body at 165°C for 25 minutes, the muffins for 10-12 minutes.

Good tip :
This recipe is also suitable for a cake.

Good tip 2:
Prepare the cocoa body or muffins by replacing 30 g of Cake mix with 30 g of dark Liana cocoa.