Blueberry and banana muffins - gluten free recipe
PUBLISHED: 11:02 13 February 2015 | UPDATED: 14:56 23 March 2015
This recipe comes from Dr. Oetker, who have joined with Juliet Sear as part of the Even Better Baking Team.
Preparation, cooling and cooking time: 1 hour
For the muffins:
• 75g Coconut oil (Sunflower or Vegetable oil can be used)
• medium over ripe banana, thoroughly mashed with a fork
• 200g fresh blueberries
• Zest of one lemon
• 220ml of buttermilk
• 75g Light muscovado sugar
• Two medium free range eggs, beaten lightly
• 250g Gluten free self raising flour sieved with 1 sachet (1tsp) of Dr. Oetker gluten free baking powder
• Two packs of Dr. Oetker Edible Wafer Cupcake Case
For the topping:
• 150g Quark
• 150g Cream cheese
• 5 tbsp Icing Sugar
• 1 tsp Dr. Oetker Sicilian Lemon extract
• Dr. Oetker Madagascan Vanilla Grinder for the topping
• Optional extra blueberries and dried banana slices to finish
• To make the muffins preheat the oven to 180°C (350°F or gas mark 4) and place the Edible Wafer Cupcake cases on a baking tray.
• In a stand mixer or with an electric hand beater, mix the muscovado sugar and coconut oil together until well mixed and in a liquid consistency. Add the mashed banana, lemon zest, buttermilk and egg to the sugar mix and beat well to combine everything together.
• Tip in the flour and Dr. Oetker Baking Powder and very lightly mix until just combined. Add the blueberries and gently fold in. Divide mixture between the Dr. Oetker Edible Wafer Cupcake Cases
• Place in the oven and bake for 20 minutes. You may need an additional 5 minutes until they are springy to touch. Allow to cool and turn out onto cooling racks after 10 minutes.
• To top the muffins, take the quark and cream cheese straight from the fridge and gently mix together with sugar and lemon extract. Don’t over beat. Gently spread the desired amount of topping over of each muffin.
• TIP: For the cake batter use a plastic piping bag to pipe the mixture into your cake cases more neatly and evenly.
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