Hey you guys. I’ve been so busy that I’ve actually missed this blog. I’ve had to come back from my lovely Christmas and move houses in Cork but am now settled and back to baking again. After all the Christmas chocolate feasts, and by feasts I mean me eating 2 of these, I decided it was time for something fruity. Now, as you all know I’ve begun my Gluten Free Challenge and since have started making a few gluten free recipes. To be honest, they taste fantastic? There is little or no difference. The flour might need a little more liquid but besides from that, things are turning out yummy. Today I’m going to show you how to make GLUTEN FREE Mixed Berry Muffins with a crumbly, buttery top. I’ve adapted this recipe from my new Delia’s Cakes book. She seems to be a big fan of muffins and has many varieties in the book, including apricot, apple and rhubarb. The book is so white and shiny, I don’t dare even tick off recipes I’ve tried. Guys, if you don’t want this to be gluten free, just use regular flour. Ps, don’t forget you can follow the blog now on twitter. You can laugh at my gluten free rants. https://twitter.com/wheremyteaspoon
Right, you need:
For the muffin tops:
75g light brown sugar
40g butter (melted)
50g gluten free flour
1/2 teaspoon of baking powder
For the muffins:
Frozen mixed berries (see photo)
150g gluten free flour
1/4 teaspoon of salt
1 level tbsp baking powder (GF)
50g butter (melted)
40g light brown sugar
1 tsp vanilla extract – or more
1 large egg
You ready? (yes I feel like Justin Timberlake when I say those words).
Find yourself a muffin tin, put in 6 muffin cases and preheat your oven to 200 degrees. Actually, my new oven is gas so feel I should shout out that this is gas mark 6. Also, I’ve used these berries:
You want to make the topping first. Combine all the dry ingredients in a bowl and mix. Now, pour in your melted butter and bring it together. It’ll be sandy, not dry. Leave aside and start on your muffins.
I just want to show you the flour I’m using here. It’s just a gluten free mix I found:
Now, this recipe is a bit of a dose. I say this because you need to move quickly and have things organised. Weigh out your flour, baking powder, sugar and salt and sieve into a large bowl. Leave to one side. Now, measure out your milk, egg and vanilla and mix. Melt your butter and leave to cool for a bit. If you don’t you’ll have rotten scrambled eggs once you add it to your egg mix. Once you think it’s reasonably cool, add it in and stir. Put this egg mix into a big bowl.
So, you have your dry ingredients in one bowl and your wet in another. You need to sieve your dry into the wet now. Keep your sieve nice and high to allow as much air in as possible. You want the muffins to be light and moist. Once all your dry ingredients are in, quickly add some of your frozen fruit. I’m not going to tell you how much to add because only you know how much of a mouthful of muffin to fruit you like. You don’t want to over load them either though, I’d say try and add a good few blueberries and raspberries but only the odd blackberry here and there.
You have to move fast now. Grab a metal spoon and FOLD in the mixture. Work really quickly but make sure you don’t mix the muffins. That won’t take you where you want to go at all. Lightly fold it in instead, it will look a bit..clumpy or weird but not everything or everyone can be pretty all the time. Life lessons.
Quickly spoon your mixture into your muffin cases and add your topping mix to each.
Place them into your oven for about 25 minutes. Give them a look after 20 minutes though, as your topping might start to burn.
I think these would be lovely served with Earl Grey tea or even a glass of ice cold milk. Make them and see if you can taste any difference between a normal muffin and a gluten free one?