Tuesday, 31 August 2010

Marvelous Mini Blueberry and Cinnamon Muffins

  • 9oz Plain gluten free flour mix (Dietary Specials, Doves Farm, Glutafin)
  • 2 tsp's Gluten free baking powder
  • 5 1/2 oz Caster sugar
  • 1 1/2 tsp's Xantham gum (Doves Farm)
  • 4 tbsp's Olive oil
  • 1 Egg
  • 250ml Milk
  • 5 1/2 oz Blueberries
  • 1 tsp Cinnamon
  • Whack the oven up to gas 6 while you set about putting your cases in a tray. If you make mini muffins just use regular cupcake cases, if you want to make normal sized muffins use muffin cases. The mixture will make 8 big muffins and 12 small mini muffins.
  • Sieve your flour into a big bowl with the sugar, baking powder,cinnamon and xantham gum and add a tiny pinch of salt (brings out the flavour apparently,says James Martin) . Mix the whole lot together thoroughly.
  • In another bowl whisk your egg, milk and oil together (putting oil in a cake recipe somehow seemed wrong to me, but it makes for a moist muffin). Pour the whole lot into the bowl with the flour mixture and mix well before adding your blueberries and stirring through gently. Your aiming for a soft mixture which isn't to wet and runny.
  • Spoon your mixture into the cases of your choice and bake in the oven for 25 minutes until they've swelled up and have coloured on top.
More Muffins
Chocolate and cherry 3 1/2 oz glace cherries and 3 oz choccy
Carrot cake grate a large carrot into the mixture with 3 oz raisins with a tsp cinnamon
cranberry and white chocolate chop 3 oz of choccy and add to the mixture with 3 oz cranberries

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