Cinnamon Nut Muffins etc

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cinnamon nut muffin pic

This Autumn, I have done a series of recipes for GFree Radio. I love having time in the kitchen to devise new recipes and it’s been a pleasure sharing these with Peter and his listeners.

I thought I would post the latest recipe here to make it easy to find, but do track back and listen to the GFree Radio Shows on which they are featured.

I always approach gluten free baking with ‘how can I make this healthier, but still keep it tasting really good?’ None of my recipes have a load of sugar in, but still there is some.

I just made another batch of the Cinnamon Nut Muffins, and this time used half golden caster sugar and half Sukrin Gold. This is a natural sugar alternative, made with erythritol. A lovely lady called Heather Woolcott told me about it when she came on a pastry course. Heather has a small business, Castle Cakes, making cakes for farmer’s markets in Sussex, gluten, dairy and pretty well sugar free. Do find her if you are in the area.

Meanwhile, try the recipe below:

Cinnamon Nut Muffins
100g dairy free spread, melted
100g Doves Farm Gluten Free Plain White Flour Blend
80g ground almonds
30g polenta
80g golden caster sugar or 40g caster sugar + 40g Sukrin Gold
2 tsp Doves Farm Gluten Free Baking Powder
1 tsp xanthan or guar gum
1 tsp ground cinnamon
2 eggs, at room temperature
120ml dairy free milk
60g walnuts, chopped
60g raisins

Preheat oven to 180°C/350°F/Gas Mark 4. Place 8-10 muffin cases in a deep muffin tin.

Makes 8-10

Melt the dairy free spread in a small saucepan or in the microwave. In a large mixing bowl, combine the flour with the ground almonds and polenta. Add the golden caster sugar, baking powder, xanthan or guar gum and cinnamon. Stir well to combine.
Break the eggs into a small bowl. Make a well in the centre of the flour mixture and pour the eggs into it. Add the melted spread plus the dairy free milk. Stir vigorously until a thick batter is formed (or you can do this in the mixer).
Chop the walnuts, not too finely and add them and the raisins to the mixture. Stir well to combine.
Divide the mixture between 8 – 10 muffin cases, depending on how big you like your muffins!
Bake in the oven for 20-25 minutes until risen and golden brown. A skewer should come out clean.