Cranberry Muffins - makes 12
- 160g gluten free plain flour
- 90g ground almonds
- 2 ½ tsp gluten free baking powder
- 100g unsalted butter
- 75g caster sugar
- 125ml milk
- 2 eggs
- a few drops vanilla extract
- 200g dried cranberries
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat the oven to 200°c / 400°f / gas mark 6.
Place 12 muffin cases into muffin tins.
Sieve the flour, ground almonds and baking powder together four times to fully incorporate the baking powder.
Stir in the sugar.
Melt the butter and stir into the flour.
Add the milk, vanilla and eggs and stir together. The batter should be a dropping consistency.
Stir in the cranberries.
Fill the muffin cases almost to the top. You can sprinkle sugar onto the tops if you like.
Bake for 15 to 20 minutes until a knife inserted comes out clean.
Leave in the tin for five minutes to firm up.
Muffins are best eaten fresh but they can be frozen. Cool completely, wrap in tin foil, label and place in the freezer for up to three months.
how to make this recipe dairy free...
Use dairy free margarine in place of butter and your choice of dairy free milk (I recommend using Almond Milk).
Gem's hints and tips
In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.
If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.
Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.
200g dried fruit – sultanas, blueberries, cherries
150g plain chocolate chips
200g chopped nuts