Gluten-free muffins

Name: Gluten-free muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 110ml vegetable oil; 110g golden caster sugar; 2 eggs; 2 tbsp Greek yogurt; 25ml espresso or strong coffee; 110g ground almonds; 60g rice flour; 1 tsp gluten-free baking powder; 4 soft; 50g flaked almonds

These simple gluten-free muffins are full to bursting with crunchy amaretti biscuits and creamy Greek yogurt for a light-textured sponge. Perfect with a cuppa

Prep

15 min

Cook

25 min

Total

40 min

Servings

Method

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares.

Whisk the oil, sugar and eggs together. Add the yogurt and espresso, then fold in the ground almonds, rice flour and baking powder. Carefully fold the broken amaretti biscuits into the mixture.

Divide the mixture between the cases (about 2 tbsp in each). Sprinkle with the flaked almonds and bake for 20-25 mins until golden on top. Serve warm with a large dollop of Greek yogurt.

Gluten-free muffins

These simple gluten-free muffins are full to bursting with crunchy amaretti biscuits and creamy Greek yogurt for a light-textured sponge. Perfect with a cuppa

Prep

15 min

Cook

25 min

Total

40 min

Servings

Method

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares.

Whisk the oil, sugar and eggs together. Add the yogurt and espresso, then fold in the ground almonds, rice flour and baking powder. Carefully fold the broken amaretti biscuits into the mixture.

Divide the mixture between the cases (about 2 tbsp in each). Sprinkle with the flaked almonds and bake for 20-25 mins until golden on top. Serve warm with a large dollop of Greek yogurt.

Gluten-free muffins

Method

Categories

Gluten-free muffins

Method

Categories