Post by kickingfrog on Oct 26, 2013 15:35:03 GMT
Gluten-free, egg-free butternut squash breakfast muffin recipe
Susanna Booth
The Guardian, Saturday 12 October 2013
Makes 6
100g gluten-free self-raising flour blend
75g ground almonds
25g sugar
½ tsp gluten-free baking powder
½ tsp bicarbonate of soda
¼ tsp ground nutmeg
75g butternut squash
100ml apple juice
1 tbsp sunflower oil
1 tsp vanilla extract
25g sunflower seeds
25g raisins
1 Preheat the oven to 180C/350F/gas mark 4. Place six muffin cases in a baking tray and set to one side.
2 Combine the gluten-free self-raising flour blend, ground almonds and sugar in a mixing bowl. Add the baking powder, bicarbonate of soda and nutmeg, then stir.
3 Peel the butternut squash and grate on the fine side of a box grater, discarding any ungrated pieces. Add the grated squash to the bowl.
4 Measure out the apple juice, then add the oil and vanilla to the jug and stir. Pour into the flour and squash mix, followed by the sunflower seeds and raisins. Stir until well combined and then spoon out into the muffin cases. Bake for 20–25 minutes until golden brown.
What to watch out for
Baking powder often has flour added to the mix to prevent it from clumping. There are baking powders available free from gluten, and I've specified using them here, but they tend to be more expensive than the regular kind. In fact, these days most baking powders don't contain gluten anyway (it's usually rice flour) – just read the label to check before you buy.
Susanna Booth
The Guardian, Saturday 12 October 2013
Makes 6
100g gluten-free self-raising flour blend
75g ground almonds
25g sugar
½ tsp gluten-free baking powder
½ tsp bicarbonate of soda
¼ tsp ground nutmeg
75g butternut squash
100ml apple juice
1 tbsp sunflower oil
1 tsp vanilla extract
25g sunflower seeds
25g raisins
1 Preheat the oven to 180C/350F/gas mark 4. Place six muffin cases in a baking tray and set to one side.
2 Combine the gluten-free self-raising flour blend, ground almonds and sugar in a mixing bowl. Add the baking powder, bicarbonate of soda and nutmeg, then stir.
3 Peel the butternut squash and grate on the fine side of a box grater, discarding any ungrated pieces. Add the grated squash to the bowl.
4 Measure out the apple juice, then add the oil and vanilla to the jug and stir. Pour into the flour and squash mix, followed by the sunflower seeds and raisins. Stir until well combined and then spoon out into the muffin cases. Bake for 20–25 minutes until golden brown.
What to watch out for
Baking powder often has flour added to the mix to prevent it from clumping. There are baking powders available free from gluten, and I've specified using them here, but they tend to be more expensive than the regular kind. In fact, these days most baking powders don't contain gluten anyway (it's usually rice flour) – just read the label to check before you buy.