Christine’s Lemony Gluten Free Breakfast Muffins


From the book - New Gluten Free Solutions e book Healthy Treats Due Out Soon!

 

Christine's Lemony Breakfast Muesli Muffins

Suitable for vegetarians, gluten-free, wheat-free, dairy-free, sugar free

Makes 10 muffins

125g / 4 ½ oz brown rice flour

25g / 1oz potato flour

2tsp baking powder

Pinch of sea salt

1/2tsp xanthum gum

115g / 4oz Nairn’s Gluten Free Muesli

3tbsp dried cranberries

75g / 3oz xylitol

3 eggs

4tbsp olive oil

Zest of 1 lemon

1tbsp lemon juice

150ml soya milk or other milk alternative

  1. Preheat the oven to 180ºC, gas mark 4.
  2. Place the flours, baking powder, sea salt, xanthum gum and muesli and cranberries in a large mixing bowl.
  3. Place the rest of the ingredients into a blender and process until smooth. Pour into the flour mixture and beat well to form a thick batter.
  4. Spoon the mixture into greased muffin moulds.  Bake for 15-20 minutes until golden brown and firm on top. 
  5. Leave to cool in the tins for 5 minutes before turning out and cooling on a rack.

Nutritional Information

Per muffin

Calories 201kcal

Protein 4.6g

Total Fat 9.2g of which saturates 1.4g

Carbohydrates 26.9g