I love muffins. I make large batches and freeze them in twos for quick breakfasts. They also work well as an after school snack or add dairy free custard and you’ve got pudding. They’re a good way to sneak fruit & veg into my kids, stir in a few chocolate chips and it immediately becomes a treat. I asked my son if these were blog worthy and got a big thumbs up.
2 cups/300g plain gluten free flour
(I used 1 cup of rice flour, 1/2 cup potato starch, 1/4 cup brown teff flour and 1/4 cup sorghum flour but a packet mix will work)
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/3 cup/ 70g sugar
2 eggs (if you can’t have eggs use 1/4 cup apple purée plus an extra teaspoon of baking powder)
1 cup/250ml Koko dairy free coconut milk (or dairy free milk of choice)
Splash of/ Tablespoon of lemon juice
1/4 cup/ 60ml sunflower oil
Approx 6 large strawberries chopped
Small handful of dairy free chocolate chips (I used Plamil baking chocolate)
Preheat oven to 180C
Grease a 12 hole muffin tin (I use dairy free spread, can also use oil)
Measure the dairy free milk, add the lemon juice and leave to sit while you prepare everything else
Measure flour, xanthan gum, baking powder and bicarbonate of soda and sieve into a large bowl. Add the sugar and whisk well.
Combine the eggs, oil and dairy free milk/lemon juice in a jug or small bowl then pour into the dry ingredients and mix till you can’t see any dry bits.
Stir in the chopped strawberries and chocolate chips
I use an ice cream scoop to measure the mix into the greased muffin tin.
Bake for 22 minutes
Remove from oven and once the tin is cool enough to handle transfer the muffins to a wire rack to cool completely. You can eat these warm but they may not hold together as well. Serve on their own, sliced and spread with dairy free margarine or once they are past their best (if there are any left) with warm dairy free custard.