Gluten-free muffins
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- makes 12
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- 110ml vegetable oil
- 110g golden caster sugar
- 2 eggs
- 2 tbsp Greek yogurtplus extra to serve
- 25ml espressoor strong coffee
- 110g ground almonds
- 60g rice flour
- 1 tsp gluten-free baking powder
- 4 soft, gluten-free amaretti biscuitsbroken up
- 50g flaked almonds
Nutrition: per muffin
- kcal237
- fat17g
- saturates2g
- carbs17g
- sugars12g
- fibre0g
- protein5g
- salt0.1g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares.
step 2
Whisk the oil, sugar and eggs together. Add the yogurt and espresso, then fold in the ground almonds, rice flour and baking powder. Carefully fold the broken amaretti biscuits into the mixture.
step 3
Divide the mixture between the cases (about 2 tbsp in each). Sprinkle with the flaked almonds and bake for 20-25 mins until golden on top. Serve warm with a large dollop of Greek yogurt.
