February has been such an incredibly busy month for me, so I’ve very little time to sit down and get this blog written, but I promise I’ve not been neglecting you!
In fact, I’ve been working on perfecting one of my favourite bakes and I’m really excited to finally be able to share with you my recipe for Gluten Free White Chocolate and Raspberry Muffins!
In the past I’ve struggled to bake the perfect gluten free muffins – often they don’t rise enough or the texture is more like that of a cupcake rather than a muffin, which are supposed to have a much denser texture as opposed to being light and fluffy.
After a bit of trial and error I have come up with a recipe which I think ticks all the right boxes; the texture was exactly right and the muffins rose enough to create that classic muffin look.
Here are a few golden rules to abide by if you want perfect gluten free muffins:
1. Mix the dry ingredients separately to the wet ingredients – This helps to make sure that the raising agents are evenly distributed throughout the mixture.
2. Don’t over mix the batter – Because of the lack of gluten we need something to make the muffins rise, so don’t over work the batter as this can cause the raising agents to work less affectively. Stir the ingredients until just combined and don’t worry about any lumps.
3. Use the right amount of raising agents – I found that baking powder alone wasn’t enough so I also used a small amount of bicarbonate of soda – but don’t use too much or it can leave an unpleasant flavour.
4. Keep chocolate chips in the fridge until you need them – This simple trick stops the chocolate chips melting in the oven and helps them to retain their shape.
My muffins have an added twist, in that they have a raspberry jam centre but you could use fresh raspberries, if you prefer!
Raspberry and White Chocolate Muffins – GF/DF options
300g gluten free self raising flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
150g caster sugar
2 large eggs
75 ml sunflower oil
200ml milk (or dairy free alternative)
1 tsp vanilla extract
100g white chocolate chips, refrigerated (or dairy free alternative)
8 tsp raspberry jam
1. Preheat the oven to 180 C/160 C/gas mark 4 and line a muffin tin with 8 muffin cases.
2. In a large bowl, sift together the flour, baking powder and bicarbonate of soda.
3. In separate bowl, whisk together eggs, sugar, oil, milk and vanilla extract until combined then add this to the dry ingredients.
4. Gently mix the ingredients together until they form a batter which is only just combined (don’t worry too much if there are any lumps), then stir through the chocolate chips.
5. Spoon approximately 1 and a half tablespoons of batter into each case, followed by a teaspoon of jam then fill the muffin cases with a further tablespoon of batter, ensuring the jam is fully covered.
6. Bake the muffins for 25 minutes, until golden brown.
7. Leave to cool on a wire rack before serving.