So here it is, my first recipe to share with all you lovely people! I made these gluten, wheat and dairy free mixed berry muffins to share with my friends at lunch and they went down a storm! I hope you try them out, they’re super easy to do and many of the ingredients are probably already in your kitchen! Give them a go, I dare you…
Step 1
Fill the kettle up and turn it on. I do this no matter what I’m baking or cooking, whether there’s hot water in the recipe or not. It’ll come in handy believe me.
Next preheat the oven to 200°C, put on your snazziest apron, tie back your hair (if you have any) and turn up the radio.
Step 2
Equipment you’ll need:
Big mixing bowl
Jug
Spatula
Whisk
Little bowls
Weighing scales
Ice cream scoop
Muffin tray filled with…
12 muffin cases
Measuring spoons
An oven
Step 3
Ingredients: have these all weighed up before you start. There’s nothing more annoying than getting half way through your recipe and realising you’re short on something!
In your mixing bowl weigh out:
280g flour
½ teaspoon salt
1 tablespoon baking powder
In a small bowl weigh out:
140g caster sugar
In the measuring jug:
1 egg
250g milk – soy, rice or regular depending on your needs
90 g vegetable oil
½ teaspoon vanilla extract
In a second little bowl:
170g berries of your choice (fresh or frozen)
For my gluten free flour I used a mix of 65g gram flour, 80g potato flour, 35g cornflour, 100g rice flour and a teaspoon of xanthan gum. If you can’t get your hands on these, I recommend Dove’s Farm Gluten Free Plain White Flour or Bob’s Red Mill GF All Purpose Baking Flour
Step 4
Whisk together the dry ingredients in the mixing bowl until everything is evenly mixed and lumps are gone.
Step 5
Whisk in the caster sugar
Step 6
Whisk the egg, oil, milk and vanilla together in the mixing jug – it doesn’t matter that the whisk is a little floury
Step 7
Pour the wet ingredients into the dry ingredients and stir them together with the spatula until the mixture has just come together and is still a little lumpy
Step 8
Add the fruit and fold through gently. If you’re using frozen fruit you might turn the mixture pink if it’s over mixed
Step 9
Use your ice cream scoop to fill the muffin cases in the tray. Use up all the mixture, making sure that the cases are evenly filled. Use the spatula to scrape any remaining batter from the bowl. No point in letting any go to waste!
Step 10
Pop the tray in the oven and put a timer on for 10 minutes
Step 11
Do the washing up. Remember that hot water in the kettle? Use that. Your muffins will taste 100 times better knowing the washing up has been taken care of!
Step 12
Rotate the tray 180° and time for a further 10 minutes or until the muffins are golden
Step 13
Carefully and using an oven glove or tea towels remove the tray from the oven and leave the muffins to cool in the tray until they’re cool enough to handle
Step 14
Re-boil that kettle, brew a pot of tea, sit back and enjoy tucking into your fresh baked muffins!
Storage
Once completely cool, place the muffins into a lunchbox or Tupperware container and they will keep for 2 days. Alternatively put them into a ziplock bag, label it and pop them in the freezer where they’ll keep happily for a month or two. Take one out, put it in your lunchbox and it will be ready to eat come lunchtime!
