Monday, 29 July 2013

Recipe of the month: Blueberry Muffins

Here at Gluten Free Foods we have accepted the Breakfast Challenge- which means that from 01 August I will be posting a new gluten free breakfast which uses at least one of our gluten free products.

In preparation for our 'ode to breakfast', I thought that I would share one of my most popular breakfast recipes- Gluten Free Blueberry Muffins- this recipe can also be seen on our monthly newsletter- each month we let you in on one of our favourite recipes! Sign up here!

These muffins take under 10 mins to prepare and are perfect when you are after a sweet treat whilst on the morning run. Also they look lovely as well, I like to buy colourful muffin cases and I also sprinkle some fresh blueberries over the cakes as well, just to add that real sense of home cooking.

Serves 8


110g Barkat gluten free flour

110g butter

65g caster sugar

1½ tsp baking powder

2 eggs (if you want to make the muffins extra fluffy opt for duck eggs!

125g blueberries (you can use frozen blueberries)

pinch of nutmeg

*Cream the butter and sugar together and then add the eggs and beat

*Add the gluten free flour, baking powder and nutmeg and stir

*Refrigerate for at least an hour

* Place a spoonful of the mixture into each muffin case filling it to just over half way

*Place about 8 blueberries onto each muffin, pushing them into place

*Bake in an over for 20 minutes on 200C until lovely and golden

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Happy Monday!

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