Gluten and Dairy Free Orange and Poppyseed Drizzle Muffins

serves / makes 6 large muffins
10 mins prep time
20 mins cooking time

Ingredients

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour
  • zest of 1 orange
  • 1 tablespoon poppy seeds
  • 2 tablespoons icing sugar
  • 1 tablespoon fresh orange juice

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour, zest and poppyseeds
  5. Mix until well combined
  6. Split the mixture between 6 muffin moulds lined with paper cases
  7. Bake in the centre of the oven for 20 minutes
  8. Remove from the oven
  9. Make the drizzle by mixing together the icing sugar with the fresh orange juice and top the muffins while they are still hot

 

Gluten and Dairy Free Banana Choc Nut Muffins

muffins

serves / makes 8
10 prep time
25 mins cooking time

Description

Ingredients

  • 125g dairy free spread
  • 170g brown sugar
  • 4 medium bananas, mashed
  • 2 eggs
  • 2 teaspoons ground cinnamon
  • 250g gluten free self raising flour
  • 3 tablespoons dairy free milk
  • 100g walnuts, finely chopped
  • 75g dairy free chocolate chips

Method

  1. Preheat the oven to 180 oC
  2. Line an 8 hole muffin tin with paper cases
  3. Beat together the dairy free spread and brown sugar
  4. Stir in the mashed bananas, eggs, cinnamon and flour
  5. Add in the dairy free milk, chopped walnuts and chocolate chips
  6. Divide the mix between the 8 muffin cases
  7. Bake for 25 minutes
  8. Allow to cool before enjoying

Gluten and Dairy Free Raspberry & Linseed Muffins

serves / makes 10
20 prep time
20 mins cooking time

Description

I’ve started baking a lot with frozen raspberries – I find they tend to hold there shape better than fresh raspberries, the colour doesn’t bleed into the sponge and they defrost perfectly when baking. I’ve also recently discovered linseed as I picked up a packet out of curiosity. I’ve combined the two in this recipe to create a moist raspberry muffin with a little crunch on top from the linseed.

Enjoy!

Fx

Ingredients

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour
  • 1 teaspoon xanthan gum
  • 4 tablespoons frozen raspberries
  • 2 tablespoons linseed

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour and xanthan gum
  5. Mix until well combined
  6. Stir in the frozen raspberries
  7. Split the mixture between 10 muffin moulds lined with paper cases
  8. Sprinkle with a little linseed
  9. Bake in the centre of the oven for 20 minutes

Gluten and Dairy Free Mint Choc Chip Muffins

serves / makes 6
25 prep time
25 mins cooking time

Description

I haven’t cooked a lot with mint, I think I only have two mint recipes on the website – candy cane cupcakes and mint crunch brownies. I was looking for a quick recipe to make on a week night to take in some baking to the office. These muffins can be prepped in 10 minutes and only take 25 minutes in the oven – the perfect easy recipe when you don’t have time.

I of course had to taste one for quality control purposes! Perfect when they have cooled a little but the chocolate chips are still melted.

Enjoy!

Fx

Ingredients

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 130g self raising gluten free flour
  • 20g dairy and gluten free cocoa powder
  • 2 teaspoons mint extract
  • 150g dairy free chocolate chips

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour, cocoa and mint extract
  5. Mix until well combined
  6. Stir in the chocolate chips
  7. Split the mixture between 6 muffin moulds lined with paper cases
  8. Bake in the centre of the oven for 25 minutes
  9. Remove from the oven and allow to cool

Gluten and Dairy Free Chocolate and Raspberry Muffins

serves / makes 6 large muffins
25 prep time
25 mins cooking time

Description

You can’t beat the mixture of red berries and chocolate. I’ve combined the two in this simple to make gluten and dairy free muffin. I find it easier to bake with frozen raspberries – they are easier to mix into the cake will still frozen and defrost perfectly while the muffins are baking in the oven.

Enjoy!

Fx

Ingredients

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 130g self raising gluten free flour
  • 20g dairy and gluten free cocoa powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon gluten free baking powder
  • 85g dairy free chocolate chips
  • 2 tablespoons frozen raspberries

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour, cocoa, baking powder and xanthan gum
  5. Mix until well combined
  6. Stir in the chocolate chips and raspberries
  7. Split the mixture between 6 muffin moulds lined with paper cases
  8. Bake in the centre of the oven for 25 minutes
  9. Remove from the oven and allow to cool

Gluten and Dairy Free Banana Peanut Butter Choc Chip Muffins

serves / makes 10
20 prep time
20 mins cooking time

Description

Hello everyone

Hope you all had a great week and are looking forward to a well deserved weekend. The inspiration for this recipe came from a couple of bananas that needed eaten. I decided to make some banana muffins for a Friday breakfast treat and to try out a new recipe. I reached for my favourite combination of peanut butter and chocolate and used these as the flavour base for my muffins. I hope you like them.

Enjoy!

Fx

Ingredients

  • 250g gluten free self raising flour
  • 70g caster sugar
  • 2 bananas mashed
  • 110g peanut butter
  • 2 eggs
  • 30g dairy free spread, melted
  • 130ml dairy free milk

Method

  1. Preheat the oven to 180 oC
  2. Line 10 muffins with paper cases
  3. Whisk together the mashed banana, peanut butter, eggs, dairy free spread and milk
  4. Stir in the flour, caster sugar and chocolate chips
  5. Divide the mixture between the 10 cases
  6. Bake in the oven for 20 minutes
  7. Allow to cool before enjoying

Gluten and Dairy Free Blueberry and Lemon Oat Muffins

serves / makes 6 large muffins
25 prep time
25 mins cooking time

Description

I was testing out Provena’s gluten free oat flour and thought I would make some healthier blueberry muffins – these work out at about 175 calories for a large muffin (the size you would get in a cafe)! It’s the first time I’ve baked with oat flour and I’ll definitely be using it in some future recipes.

Enjoy!

Fx

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Ingredients

  • 240ml dairy free milk
  • 55g brown sugar
  • 2 tablespoons honey or agave syrup
  • 1/2 large apple, peeled and chopped
  • 1 tablespoon vegetable or olive oil
  • 1 egg
  • 135g gluten free oat flour, I used Provena
  • 70g gluten free self-raising flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 100g blueberries, tossed in a little gluten free flour
  • zest of one lemon

Method

  1. Preheat the oven to 200 oC
  2. Place the dairy free milk, sugar, honey, apple, oil and egg in a blender
  3. Blitz until smooth
  4. In a large bowl place the oat flour, self-raising flour, xanthan gum and baking powder
  5. Pour in the contents of the blender and mix until well combined
  6. Stir in the blueberries and lemon zest
  7. Line a deep muffin tin with paper cases
  8. Split the mixture between the 6 muffin cases
  9. I topped my muffins with a sprinkle of cinnamon, brown sugar, gluten free oats and a few more blueberries
  10. Bake in the oven for 25 minutes
  11. Remove from the oven and allow to cool

Gluten & Dairy Free Yoghurt, Honey & Walnut muffins

serves / makes 12
20 prep time
20 mins cooking time

Description

Simple little muffins that you can easily whip up and enjoy at breakfast time, or any other time you please. You can use any kind of dairy free yoghurt to make these, or normal yoghurt if you aren’t dairy free.

Enjoy!

Fx

Ingredients

  • 55g dairy free spread
  • 5 tablespoons honey
  • 250ml dairy free natural yoghurt
  • 1 egg
  • 65ml lemon juice
  • 310g gluten free self raising flour
  • 1 teaspoon xanthan gum
  • 60g walnuts, chopped

Method

  1. Preheat the oven to 180 oC
  2. Place the dairy free spread and honey in a small saucepan
  3. Heat gently until melted
  4. In a large bowl stir together the flour, xanthan gum and walnuts
  5. In another bowl whisk together the natural yoghurt, egg and lemon juice
  6. Pour this and the honey mixture into the dry ingredients
  7. Mix until well combined
  8. Spoon into a greased or lined 12 hole muffin tin
  9. Bake in the oven for 20 minutes
  10. Allow to cool before serving

The Free From Fairy’s Gluten Free Whole Grain Flour and a New Muffin Recipe

Hello Everyone

I’m really excited to be sharing this post with you. A fellow Free From Blogger – ‘The Free From Fairy’ Vicki has developed a gluten and rice free whole grain flour. It is really inspiring to see Vicki work hard to develop and launch her flour blend. I was lucky enough to catch up with her at the Allergy and Free From Show in London last week and we had a wee chat on all things gluten free and blogging related.

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Vicki is finalising the details of selling her flour blend on line – I think Honest Eats are going to be stocking it. So please follow Vicki at www.freefromfairy.com and support her with this great new product.

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I had a shot of the flour blend and created this Gluten and Dairy Free Apple and Cherry Crumble Muffins – they tasted great and I will definitely be using this flour in the future. It feels great to be cooking with a whole grain flour rather than my usual gluten free white flour. Check back next week when I use the whole grain flour again to create a new banana bread recipe.

Enjoy!

Fx

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Gluten and Dairy Free Apple and Cherry Crumble Muffins

For the muffins:

  • 1 egg
  • 100ml honey
  • 90ml olive oil
  • 60ml dairy free milk
  • 150g Free From Fairy’s Whole Grain Gluten Free Flour
  • 1 teaspoon baking powder
  • 2 teaspoons mixed spice
  • 1 medium apple, peeled, cored and cut into small cubes
  • 2 heaped tablespoons pitted cherries

For the crumble topping:

  • 10g Free From Fairy’s Whole Grain Gluten Free Flour
  • 25g brown sugar
  • 1 teaspoon ground cinnamon
  • 10g dairy free spread, melted

Directions:

  1. Preheat the oven to 180 oC
  2. Line a 6 hole muffin tin with paper cases
  3. Whisk together the egg, honey, olive oil and milk
  4. Stir in the flour, baking powder and mixed spice
  5. Gently mix in the apple pieces and cherries
  6. Divide the muffin mix between the 6 paper cases
  7. Make the crumble topping by mixing together the flour, brown sugar, cinnamon and melted dairy free spread
  8. Sprinkle on the top of each muffin
  9. Bake in the oven for 20 minutes