Autumn windfalls and other bits – part two
Second up are blackberry muffins. These are a bit more dense than non gluten free muffins and don’t rise much but are very tasty. You could also use other fruit that is in season or rhubarb which has been lightly cooked so it hasn’t fallen apart.
A little word about flour, I use the gluten free flour from the supermarket. I got very frustrated with recipe books that gave you a recipe to mix your own flour for their recipes but each book had a different mix so baking became ridiculously complicated and expensive. the supermarket stuff is perfectly fine and generally works out cheaper.
Quick easy Muffins
- Sieve together 10oz gluten free plain flour, 3tsp gluten free baking powder, 2tsp xanthin gum, 1/2 tsp salt and 2oz sugar.
- Mix together 9floz Milk (to make these vegan use almond or coconut milk) and 3floz oil.
- Add the wet ingredients to the dry ingredients and mix gently don’t over beat the mixture. You may need an extra splash of milk to loosen up the mixture, or after all the fruit and seeds are in sometimes a little extra milk is good.
4. Crush 11 cardamom pods and remove the outer husk add to the mixture.
5. Add 1oz chia seeds and 6oz fresh fruit (I used blackberries). The mixture will turn marbled purple.
6. Divide mixture into 12 muffin papers and bake for 20/25 mins at 200c.
I like to eat mine for breakfast or lunch with a chunk of vintage cheddar and a large mug of earl grey tea. To be honest I think any meal is improved by the addition of cheese oh and tea!