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
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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)
Products used in this recipe
Method
- 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.