Method

1. In a bowl, beat the egg and sugar until frothy.
2. Add the diced butter, previously left at room temperature for 15 minutes, the ReFlavor Ginger Flour, the all-purpose flour, the potato starch, and the baking powder.
3. Knead, gradually adding the milk, until the mixture is smooth.
4. Pour the mixture into the muffin cups placed on a baking sheet.
5. Cook in a preheated static oven at 180°C for 25-30 minutes.