Tag: muffins

Gluten Free Blueberry and Almond Muffins

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Today I am going to share with you my recipe for my favourite weekend breakfast treat – Gluten Free Almond and Blueberry Muffins.

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When it comes to breakfast muffins, I think Blueberry muffins are right at the top of my list, but the flavour combination of almond and blueberry muffins is sheer heaven and are perfect with a frothy cappuccino.

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These muffins are an ideal weekend bake – good for mornings where you typically have a bit more time to spare, but want a  treat which can whipped up quickly enough, leaving plenty of time to do that crossword in the morning paper.

Gluten Free Blueberry and Almond Muffins – GF/DF options
Makes 8

Ingredients:

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
1 tsp vanilla extract
150g flaked almond
8 tsp blueberry jam

Method:

1. Preheat the oven to 180 C/160 C fan/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, then stir through 100g of the almonds.

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).

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. Top each muffin with the remaining flaked almonds.

6. Bake the muffins for 25 minutes, until golden brown.

7. Enjoy warm, or leave them to cool on a wire rack before storing in an airtight container. Finish the muffins off with a dusting of icing sugar, if you wish.

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I love seeing your take on my recipes, so remember to share a snap of your muffins over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Double Chocolate Chip Muffins Recipe (for Coeliac Awareness Week)

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Today I’m going to share with you my Gluten Free Double Chocolate Muffin recipe in honour of Coeliac Awareness Week, which is being held this week between the 8th – 14th May 2017.

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Coeliac UK have estimated that approximately 1 in 100 people in the UK suffer with Coeliac Disease and just 24% have been properly diagnosed – which  means there are people living with undiagnosed Coeliacs Disease all across the UK, something Coeliac Awareness week is aiming to change.

You can find out more about Coeliac Awareness Week over at Coeliac UK, including ideas about how to get involved.

If you think you have have Coeliac Disease you can find out more information about the symptoms and how to go about getting a diagnosis here.

If you’ve recently been diagnosed and are new to Gluten Free baking, there is a tonne of advice over on my Ton’s Tips and Tricks page.

My Gluten Free Double Chocolate Muffins recipe is perfect for Gluten Free baking beginners as there are no difficult techniques involved – you don’t even need to worry about the batter being lumpy!

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This recipe was inspired by my Gluten Free White Chocolate and Raspberry Muffins recipe which I posted last year,  in that post I listed a few extra tips and tricks to achieve perfect muffins -you can find that post here.

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Double Chocolate Muffins – GF/DF options

Ingredients:

275g gluten free self raising flour
25g cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
175g soft brown sugar
2 large eggs
100 ml sunflower oil
200ml milk (or dairy free alternative)
1 tsp vanilla extract
150g milk chocolate chips, refrigerated (or dairy free alternative)

Method:
1. Preheat the oven to 180 C/160 C fan/gas mark 4 and line a muffin tin with 8 muffin cases.

2. In a large bowl, sift together the flour, cocoa powder, 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 3 tablespoons of batter into each case – the cases should be about 3 quarters full.

6. Bake the muffins for 25 minutes, until golden brown.

7. Leave to cool on a wire rack before serving.

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Gluten Free Christmas: Stollen Muffins

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It’s beginning to look a lot like Christmas… and I don’t know about you, but I’m rather glad. It’s been a scary and rather uncertain year with everything that has been going on in the world, so I’m grateful for a distraction and I hope that a bit of Christmas cheer will help to take my mind off it… and yours too!

So, get ready for my first Christmas recipe of the year and prepare to feel fabulously festive.

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My Gluten Free and Dairy Free Stollen Muffins are every bit as tasty as actual Stollen and are the perfect way to get your Stollen fix, without the hassle of making bread.

Stollen is a German Christmas bread which usually contains dried fruit, almonds, marzipan and spices, such as cinnamon. These muffins are chock full of everything you’d find in traditional stollen, but with a dash of my favourite tipple for good measure, because it’s Christmas!

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Stollen Muffins – GF/DF

Ingredients

2 – 3 tbsp Cointreau (you could also use Brandy, Rum or Amaretto)
200g mixed dried fruit (I used sultanas/raisins/cherries/mixed peel)
300g gluten free self raising flour
Zest of an orange
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp bicarbonate of soda
150g ready to roll marzipan (chopped into small pieces)
100g caster sugar
50g light brown sugar
2 large eggs
100 ml sunflower oil
200 ml almond milk
1 tsp almond extract
1/2 vanilla extract
50g flaked almonds

Method

1) Leave the mixed fruit to soak in Cointreau overnight.

2) Preheat the oven to 180 C/160 C fan/gas mark 4 and line a muffin tin with muffin cases.

3) In a large bowl, stir together the flour, baking powder, bicarbonate of soda, orange zest, cinnamon and ginger, then stir through marzipan.

4) In a separate bowl, whisk together eggs, sugar, oil, almond milk, vanilla extract and almond extract until combined, then add this to the dry ingredients.

5) Gently mix together all the ingredients using a wooden spoon until you are left with a batter which is only just combined (don’t worry too much if there are any lumps), then stir through the dried fruit and the flaked almonds.

6) Spoon approximately 2 tablespoons of batter into each muffin case, then bake for 25 minutes, until golden brown.

7) Leave the muffins to cool completely on a wire rack, before dusting them with icing sugar to finish.

Be sure to store the muffins in an air tight container and they will last for 4 to 5 days.

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Keep your eyes peeled for lots more Christmas recipes coming soon, but in the meantime why not try some of my Christmas recipes from previous years:

Gluten Free Gingerbread Cookies

Gluten Free Hazelnut, Cranberry and Orange Biscotti

Gluten Free Cointreau Christmas Cake

Gluten Free Kransekake (Traditional Scandinavian Cake)

Gluten Free White Chocolate and Raspberry Muffins

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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!

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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.

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My muffins have an added twist, in that they have a raspberry jam centre but you could use fresh raspberries, if you prefer!

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Raspberry and White Chocolate Muffins – GF/DF options
Makes 8

Ingredients:
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

Method:

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.