Hot Cross Muffins Gluten Free |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Victoria Throp for Coeliac Awareness week in Australia. Ingredients:
300 g gluten-free flour or 300 g rice flour (11/2 cups) |
1 teaspoon gluten free baking powder |
1/2 teaspoon bicarbonate of soda |
1/2 teaspoon salt |
1 teaspoon mixed spice |
1 teaspoon xanthan gum |
50 g sugar (1/4 cup) |
125 ml canola oil |
2 eggs |
1 cup unsweetened applesauce (baby works well) |
1/2 teaspoon vanilla |
2 tablespoons chopped mixed peel |
2 tablespoons diced dried apricots or 2 tablespoons dried peaches |
2 tablespoons currants or 2 tablespoons sultanas |
2 tablespoons diced glace fruit (peach, apple, pear, pineapple) |
Directions:
1. Pre-heat oven to 180°C.
2. In a medium mixing bowl combine rice flour mix, baking powder, bicarb soda, salt, mixed spice, xanthan gum and sugar.
3. Add canola oil, eggs, applesauce and vanilla, stirring just until combined.
4. Lightly fold in peel, currants or sultanas and chopped fruit.
5. Spoon into 12-hole muffin pan either greased or lined with muffin papers.
6. Bake for 20-25 minutes or until starting to brown and are firm to the touch when pressed.
7. Makes 10 to 12 muffins.
8. Note: * GlutenFree Flour Mix- in a container with a lid, combine 2 cups white rice flour, 2/3 cup potato flour and 1/3 cup arrowroot.
9. This quantity makes 3 cups.
10. Note: ** or use 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg or mace and 1/8 teaspoon cloves.
11. Notes: Xanthan gum can be purchased from the health food section of selected supermarkets and many health food stores.
12. Xanthan gum stops crumbling in baked goods.
13. Disposable foil muffin liners work better than paper ones.
14. Arrowroot can be purchased from any supermarket.
15. Potato flour can be purchased from the health food section of selected supermarkets and health food stores.
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