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Gluten-free muffins

Amaretti muffins

Gluten-free muffins

Name: Gluten-free muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: makes 12
Ingredients: 110ml vegetable oil; 110g golden caster sugar; 2 eggs; 2 tbsp Greek yogurt plus extra to serve; 25ml espresso or strong coffee; 110g ground almonds; 60g rice flour; 1 tsp gluten-free baking powder; 4 soft, gluten-free amaretti biscuits broken up; 50g flaked almonds

Elena Silcock

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makes 12

Easy

Prep: 15 mins

Cook: 20 mins - 25 mins

A star rating of 3.9 out of 5.6 ratingsRate

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These simple gluten-free muffins are full to bursting with crunchy amaretti biscuits and creamy Greek yogurt for a light-textured sponge. Perfect with a cuppa

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

110ml vegetable oil
110g golden caster sugar
2 eggs
2 tbsp Greek yogurt

plus extra to serve
25ml espresso

or strong coffee
110g ground almonds
60g rice flour
1 tsp gluten-free baking powder
4 soft, gluten-free amaretti biscuits

broken up
50g flaked almonds

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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.

Recipe from Good Food magazine, March 2017

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A star rating of 3.9 out of 5.6 ratings

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