Saturday, August 31, 2013

Blueberry crumble muffins

A sweet treat for our family gathering at Great Nan & Pop's house to celebrate Father's Day tomorrow.

  • 2 cups rice flour
  • 2/3 cup caster sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon guar gum
  • pinch salt
  • 2 tsp ground cinnamon
  • 1 ½ cups frozen or fresh blueberries
  • ½ cup gluten-free almond milk
  • ½ cup light olive oil
  • 2 large free-range eggs
  • 1 teaspoon vanilla essence
Crumble topping:
  • 1 cup almond meal
  • 1/4 cup brown sugar
  1. Preheat oven to 180 degrees.
  2. Spray muffin pan with cooking spray.
  3. Mix sifted flour, sugar, baking powder, baking soda, guar gum, salt and cinnamon in large mixing bowl.
  4. Add blueberries; stir to coat evenly.
  5. Combine milk and oil in small bowl.
  6. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just combined.
  7. To make the crumble topping, mix the almond meal and brown sugar.
  8. Spoon mixture into muffin pans.
  9. Sprinkle each muffin with crumble topping.
  10. Bake in the centre of the oven for 25 minutes or until lightly golden.
  11. Remove muffins from pan and serve immediately or cool on a rack.

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