Gluten Free Apricot Jam Muffins

 

 





 

 

 

 

 

 

Muffins are for breakfast when:

 

You've been eating porridge for breakfast all week.

 

You've been doing at least an hour of training each day.

 

You've been watching le tour de France until 1.45am and then getting up at 6.30am to get the kids off to school for the last 2 weeks.

 

You've kept your laundry baskets down to not-over-flowing even when everyone is playing sport every night of the week.

 

You've been swamped with work and still find the energy and time to make muffins for breakfast.

 

 

NOTE: The Gluten Free Flour Blend will make more than you need for this recipe. Store it in an airtight container at room temperature for when you want to make gluten free treats.

Gluten Free Apricot Jam Muffins
slightly adapted from here
Makes 12

*For the Gluten Free Flour Blend:
430g brown rice flour
430g oat flour
230g potato flour
90g cornmeal (polenta)

For the Muffins:
210ml sunflower oil
175g caster sugar
2 teaspoons sea salt flakes
Zest of 4 lemons
120ml lemon juice
210ml sour cream
2 tablespoons honey
1 teaspoon vanilla extract
4 eggs, lightly beaten
220g gluten free flour blend (*recipe above)
25g almond meal
2 teaspoons baking powder
12 tablespoons apricot jam

Make the Gluten Free Flour Blend:
Put all the ingredients into a large bowl and whisk until thoroughly combined. Spoon it into an airtight container. Store it at room temperature. You can use it in place of wheat flour to make gluten free goodies.

Make the Muffins:
Place an oven rack toward the top of your oven and preheat the oven to 180C. Line a 12-hole muffin pan with paper liners. Set aside.

Whisk the oil, sugar, slat, lemon zest, lemon juice, sour cream, honey and vanilla in a large mixing bowl until combined. Whisk in the eggs.

Add the flour blend, almond meal and baking powder and whisk until combined. The batter will be wet and runny. Pour the batter into a large jug to make it easier to distribute among the paper liners. Pour the batter evenly into the liners, filling them almost to the top.

Bake for about 20 minutes, until almost done.

Remove from the oven and, working quickly, use a small spoon to scoop out the centre of each muffin. Spoon a tablespoon of jam into each hole and put them back into the oven to bake for a further 5 - 6 minutes, until the jam has set and the muffins are browning at the edges and spring back to the touch.

Remove to a wire rack to cool before serving.