Nutri Natters

Rita’s blog for lovers of real food


Delicious gluten-free muffins – sweet or savoury

30th January 2018

You know exactly what goes into these muffins because you’ve baked them yourself and the gluten-free flour means that they are lighter than their poor relations in the shops. I would choose one of these over a wheat flour muffin any day. Make a batch to keep in the freezer.
I was lucky to be given a bag full of juicy blueberries by a friend who grows her own, so set to in the kitchen to make these melt-in-the-mouth gems.  You could use any berries, fresh or dried, or make a savoury version (recipe below) to accompany soup instead of bread.
light and fluffy gluten-free blueberry muffins

Ingredients for 8 berry muffins

150 grams of gluten-free flour
50 grams of ground almonds
1 1/2 teaspoons of gluten-free baking powder
50 grams of Xylitol (low GL sugar substitute) or 3 tablespoons of a sweet liquid e.g. agave syrup, maple syrup
3 table spoons of olive oil or melted coconut oil
2 eggs
100ml of cow’s milk (or alternative type of milk e.g. almond or coconut) or plain, live yoghurt
100grams fresh, frozen or dried blueberries or other berries (tip: soak dried berries  in hot water for 15 minutes to plump then up)
 
what to do
Pre-heat  the oven to 190 degrees C (180C for fan oven)/375 degrees F/Gas Mark 5.  Place 8 muffin cases in muffin tins.
Mix together the dry ingredients – flour, almonds, baking powder and Xylitol (if using). Blend liquid ingredients together -oil, milk/yoghurt, eggs and sweet liquid (if using). Add berries to dry flour mixture then pour on liquid ingredients and fold in with a metal spoon.  There’s no need to beat the mixture; just fold in gently and don’t worry if the mixture is a bit lumpy. Spoon into the muffin cases and place in a hot oven for 15-20 minutes until the tops spring back when pressed.
 
Ingredients for 8 savoury muffins
150 grams of gluten-free flour
50 grams gram (chick pea) or other gluten-free flour
1 1/2 teaspoons of gluten-free baking powder
1 teaspoon of mustard powder
1 tablespoon of fresh chopped chives or 1 teaspoon of dried
3 table spoons of olive oil or melted coconut oil
2 eggs
75ml of cow’s milk (or alternative type of milk e.g. almond or coconut) or yoghurt
3 pieces of sun-dried tomato, chopped into small pieces
50 grams of grated cheese e.g. goat’s
what to do
Pre-heat the oven to 190 degrees C (180C for fan oven)/375 degrees F/Gas Mark 5. Place 8 muffin cases in muffin tins.
Mix together the dry ingredients – flours, baking powder and mustard. Blend liquid ingredients together -oil, milk/yoghurt and eggs.  Pour liquid mixture into dry ingredients, together with the cheese, herbs and tomato pieces.  Fold in with a metal spoon.There’s no need to beat the mixture; just fold in gently and don’t worry if the mixture is a bit lumpy. Spoon the nixture into the muffin cases and immediately place in a hot oven for 15-20 minutes until the tops spring back when pressed.
The savoury muffins go well with a dab of butter and my lentil soup or serve with a boiled egg for breakfast or brunch. 
Rita