Gluten-free blueberry and white chocolate muffins
Make gluten-free blueberry and white chocolate muffins with Special Ingredients flavouring drops and vanilla extract.
Ingredients used in this recipe
Gluten-free blueberry and white chocolate muffins
Special Ingredients
12
10 minutes
30 minutes
Molecular Gastronomy Desserts
Molecular Gastronomy
Make gluten-free blueberry and white chocolate muffins with Special Ingredients flavouring drops and vanilla extract.
Ingredients
- 175g Unsalted Butter
- 60g Gluten-Free Plain Flour
- 5g Special Ingredients Xanthan Gum
- 4 Drops Special Ingredients Cinnamon Flavour Drop
- 100g Ground Almonds
- 225g Golden Caster Sugar
- 60g White Chocolate, Grated
- 200g Blueberries
- 1tsp (5g) Special Ingredients Madagascan Bourbon Vanilla Extract
- 6 Eggs, Lightly Beaten
- 5g Icing Sugar, Sieved (to finish)
Directions
Heat the oven to 180°C, equivalent to Gas Mark 4 as specified in the original recipe.
Melt the butter in the microwave on high for 1 minute and 30 seconds, heating for longer if necessary.
In a large bowl, mix the gluten-free flour, xanthan gum, cinnamon flavouring, ground almonds, sugar, grated white chocolate and blueberries.
Gently stir in the vanilla extract, eggs and melted butter.
Divide between 12 muffin cases and bake for 30 minutes, or until well risen and firm.
Leave to cool on a wire rack.
Dust with icing sugar and serve.