My brother and the mothership are basically gluten free (although not coeliac) and so we do a lot of gluten free cooking. Before they went gluten free we used to have muffins quite a lot, normally with raspberries or blackcurrants in them. If a cake recipe uses melted butter rather than creamed butter then you can just substitute with gluten free flour and it will normally work. This is the recipe for muffins that we now use. I’m not going to say that they taste like ones with gluten in because in my opinion they don’t but they do taste nice. The original recipe we used is from The Ultimate Recipe Book by Angela Nilsen but we have altered it a lot over the years and now even more to make it gluten free.
This recipe fills a 12 hole muffin tray but we have also made in lots of different smaller bun trays on holidays and they still work. It normally takes about 45 minutes from start to eating.
400g/14oz gluten free flour (we use Doves Farm as it has no xanthan gum in it)
1 tablespoon baking powder (we always make our own with 2 parts cream of tartar to 1 part bicarbonate of soda as this gives a much better rise)
175g/6oz muscovado sugar (caster or granulated work too, just taste a little different)
284ml/½pint yogurt (we used to buy buttermilk until we discovered yogurt did the job just as well)
2 large apples (or however many small ones you think equals two large ones) Either cooking or eating apples work.
1 teaspoon cinnamon
Approx. 2 tablespoons milk (any kind will do)
- Heat your oven to 200ºC/fan 180ºC/Gas 6.
- Peel, core and chop the apples into little pieces.
- Melt the butter in a pan (don’t wash it up after as you can use the remnants for greasing – see step 7)
- Mix the flour, cinnamon and baking powder in a large mixing bowl, then add sugar.
- Measure the buttermilk or yogurt into a measuring jug then add the eggs and melted butter. Whisk them all together with a fork.
- Add the apple and the liquid to the bowl and mix gently with metal spoon until everything is just combined. Add the milk last to get it to a consistency where the mixture drops off the spoon easily.
- Grease your muffin tray with the remnants of the melted butter from the pan. You can use a pastry brush or your fingers.
- Share out the mixture between the holes.
- Cook for about 25 min. They should be dark golden brown on top.
- Eat as soon as they are cool enough to touch.
Depending on the size of your eggs and the weather and all those other variables which effect cooking, they may turn out bumpy on top or they might splurge everywhere and you will have to cut them apart. Of course there is always the possibility that they will be perfect domes with a neat little cracks on the top but this is even less likely with gluten free cooking than it is with normal cooking.
Completely delicious eaten warm for breakfast. It’s a good idea to leave them in the tin for five minutes before removing as they can fall apart quite easily if too hot. Plus you’ll burn your tongue on the apple if you try to eat them straight away.