The BBC Good Food logo
Amaretti muffins

Gluten-free muffins

A star rating of 3.5 out of 5.4 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • makes 12

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
Nutrition: per muffin
NutrientUnit
kcal237
fat17g
saturates2g
carbs17g
sugars12g
fibre0g
protein5g
salt0.1g
Advertisement

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

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

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content