GF Almond Muffins recipe
How about some Almond Muffins, served fresh from the oven, on a cold winter's day? Yummy! What's more you can serve these within the hour.
It really couldn't be much simpler, just mix the wet ingredients in one bowl, the dry in another and then combine. After baking you will have 12-14 muffins depending on the size of your cake cases.
It is optional whether you add a sprinkle of sugar on your muffins, but generally frosting is not added. That is reserved for cupcakes. What else distinguishes a muffin from a cupcake? Well muffins...
- have less sugar
- tend to use oil rather than butter
- are beaten into a batter not creamed until the mix is fluffy and light
- often use nut flour (or wholewheat if you are not gluten free)
- often have additions such as fruit, chocolate or nuts mixed in
Ready to try a simple gluten free almond muffin recipe? Let's go...
- 3 medium eggs
- 3.5 fl oz (100ml) oil
- 7 fl oz (200ml) milk
- 1 tsp vanilla or almond essence
- 1.5 cups (6oz or 150g) almond flour (or ground almonds)
- 1.5 cups (6oz or 150g) gluten free flour mix
- 1 tsp baking powder
- 1/2 cup (4oz or 100g) caster sugar
- 1/3 cup (2oz or 50g) sultanas (optional)
Making your Almond Muffins
- *Preheat the over to 180oC, 35o0F or Gas Mark 4.
- Place cake cases in a bun tin or on a cookie sheet.
- Whisk the eggs together in a bowl, then add the oil, milk and essence and mix together.
- In a separate bowl place the ground almonds, gluten free flour mix, baking powder and sugar and mix together.
- Pour the wet ingredients into the dry and mix well.
- Stir in the sultanas, if you are using them.
- The mixture should be quite loose and fluid. Spoon the mixture into the cake cases until they are just over half full.
- bake for 25 minutes or until golden brown and risen.
- Leave to cool on a wire rack and if desired sieve powdered sugar on top.
- Store in an airtight tin if there are any left at the end of the day!.
* Don't use a hotter oven as the top of your muffins will crust over too quickly and stop the mixture from rising. You want dense muffins but not rocks!
Instead of the vanilla or almond essence you could replace some of the milk with orange or lemon juice. Instead of the sultanas you could then use candied peel.
Other fruit could be substituted for the sultanas, such as fresh raspberries blueberries or apple pieces. Mix these in gently or place a berry in the center of each cake case before baking.
Chopped chocolate or choc chips make a great addition to a muffin.
If you use a commercial self raising gluten free flour (I used Dove's Farm brand) you would not need the baking powder.
More muffin recipes
Apple and Cinnamon Muffins