Posts Tagged: gluten free muffin recipe


3
May 13

Lemon polenta muffins

Lemon polenta muffins

Lemon polenta muffins

If you love cake, like me, but sometimes keep half an eye on how much you’re enjoying, these delicious mini muffins might just be for you. They’re wheat free and really quite nutritious for cakes.

Polenta cakes tend to be a little more crumbly by nature, so for the best results, use a really good quality non-stick tin, such as this one made by Judge, and make sure it’s greased well if you are not using paper cases.

Lemon polenta muffins

Makes 12 mini muffins

Ingredients

75g butter

75g caster sugar

75g fine polenta

75g ground almonds

1 large free-range egg, beaten

Finely grated zest of one unwaxed lemon and 1 tbsp lemon juice

Method

1)   Preheat the oven to 180C

2)   Line your mini muffin tin, or grease well. Set aside

3)   Place the butter and caster sugar into a large mixing bowl and beat together well until light and fluffy

4)   Add the remaining ingredients and beat together well.

5)   Spoon into the muffin tin and bake for 15-18 minutes until golden brown


28
Jan 13

Cranberry and orange polenta muffins

Cranberry and orange polenta muffins

Cranberry and orange polenta muffins

There’s nothing like a spot of homemade baking on a cold winter’s day. Try these gluten free muffins (which can also be made dairy free) to warm you up and bring some cheer to these short, dark days.

One of the keys to making great muffins is using a good quality non-stick tin – there’s nothing worse than your baking getting stuck when you remove it from the oven. I have found these UK- manufactured tins by Great British Bakeware to be really good – they have a really nice scratch resistant, non-stick finish and are easy to clean. Using a good tin means you’re one step closer to the perfect muffin!

Cranberry and orange polenta muffins

Makes 12

Ingredients

-  120g Wheat and gluten free plain flour blend

-    100g Polenta (N.B. Ensure is gluten free )

-    50g ground almonds

-    1 tablespoons baking powder

-    1/2 tsp bicarbonate of soda

-    1400g golden caster sugar

-    2 tablespoons freshly squeezed orange juice

-    Finely grated zest of 2 large oranges

-    250 ml sunflower oil

-    250 ml milk or soya milk

-    2 large free-range eggs

-    200g fresh blueberries

Method

1)    Preheat the oven to 200°C/400F/Gas Mark 6

2)    Line a muffin tin with paper cakes

4)    Sift the flour, baking powder & bicarbonate of soda into a bowl. Mix in the polenta, ground almonds and sugar and make a well in the centre.

5)    Pour the oil and the egg into the milk and orange juice and whisk until well combined.

6)    Pour the wet ingredients into the dry and mix gently. Stir in the cranberries and orange zest

7)    Divide the mixture into the cake cases and bake for 15- 20 minutes until golden brown.

8)    These muffins are delicious fresh for breakfast or a snack and also freeze extremely well.

Thanks to Great British Bakeware by George Wilkinson for the excellent muffin tin.

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