Amaretti muffins

Amaretti muffins

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(1 ratings)

Prep: 15 mins Cook: 20 mins - 25 mins

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

Nutrition and extra info

  • Gluten-free

Nutrition: per muffin

  • kcal237
  • fat17g
  • saturates2g
  • carbs17g
  • sugars12g
  • fibre0g
  • protein5g
  • salt0.1g
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Ingredients

  • 110ml vegetable oil
  • 110g golden caster sugar
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 soft, gluten-free amaretti biscuits, broken up
  • 50g flaked almonds

Method

  1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares.

  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.

  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.

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Comments, questions and tips

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samGeek
27th Mar, 2017
5.05
I made these for my gluten-intolerant mum for mother's day yesterday. I could only find the hard ameretti biscuits and added 6 of them (rather than the 4 soft as recommended). They were absolutely delicious! Like the yummy frangipan in a bakewell tart, and I'm not gluten intolerant - highly recommended!
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