This is a really tolerant muffin recipe. It doubles well, and making a double batch and freezing half works well. These muffins are good eaten the same day but don’t need to be served warm.
- 2 cups gluten free flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1/2 cup sugar
- 1 tbsp vanilla essence
- 1 tsp cinnamon or mixed spice
- 1 cup chopped fruit – can be canned peaches, berries, pears etc
- 1 egg
- 1 and 1/2 cups milk
- 1/4 cup oil
Combine all ingredients. Mix until combined, but no further. Overmixing makes muffins quite tough. Pour into tins and bake 10-15 minutes at 180 deg C. Fan bake works best if you have it.
Some good combos are pear or peach and add in 1/4 cup of crystallised ginger. Add in 3tbsp cocoa and 1/2 cup chocolate chips for a double chocolate blast.