Friday, 16 March 2018

Cherry muffins : Gluten and dairy free.

A great staple bake that's deliciously simple and easy to make. Making for one tasty batch of gluten free treats.

Easy to adapt to use whatever filling you prefer – whether it's dairy free chocolate chips, dried fruit, or even just a tasty dollop of jam hidden in the mix! Simply swap the glace cherries for your preferred filling and bake away. 

This recipe makes a dozen small muffins, or nine larger muffins if you prefer. Simply bake them however you like!

Ingredients
150g dairy free margarine
150g caster sugar
3 eggs
150g gluten free self raising flour
1/2 tsp xanthan gum
150g glace cherries – chopped

Pre heat your oven to 180/160c fan/gas mark 4 and line a muffin or cupcake tray with cases - if you'd prefer to use a muffin tin without cases simply set your tray aside.

Cream together the dairy free margarine with the caster sugar till pale and fluffy. Add in the eggs one at a time and mix.

Sift in the gluten free self raising flour a little at a time - I find that this is a little less messy adding 50g at a time and mixing it in. Add in the xanthan gum and mix.


Then add your glace cherries - dust them in a little of the flour first, then stir in to mix. Leave a few aside to top your muffins before baking.

Spoon the mixture into the cases/tray, then place a glace cherry half on top of each muffin. Bake for 15-20 minutes till risen and golden.

The muffin mixture will rise over the glace cherry halves a little - some may be completely covered, but you'll have a yummy batch of tasty muffins to tuck into!