Gluten-free chocolate & blueberry muffins
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Gluten-free chocolate & blueberry muffins
The perfect gluten-free treat
The perfect gluten-free treat
Makes 12
Cooks In40 minutes plus cooling
DifficultySuper easy
Nutrition per serving
Calories 374 19%
Fat 26.4g 38%
Saturates 10.5g 53%
Sugars 22.3g 25%
Protein 8g 16%
Carbs 26.8g 10%
Of an adult's reference intake
Ingredients
- 50 g gluten-free plain flour
- 1 teaspoon xanthan gum
- 175 g ground almonds
- 250 g golden caster sugar
- 1 teaspoon vanilla extract
- 6 large free-range eggs
- 50 g white chocolate
- 200 g blueberries
- 200 g unsalted butter
Method
- Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases.
- Melt the butter in a small pan over a medium heat, then leave to cool slightly. Meanwhile, sieve the flour and xanthan gum into a bowl, then stir in the ground almonds and sugar. Add the melted butter and vanilla extract, then fold through.
- In another bowl, separate the egg whites (keep the yolks for another day). Whisk the whites well for 1 to 2 minutes, or until they start to froth. Then, using a metal spoon, stir the egg whites into the flour mixture a little at a time – you want to keep it as light and airy as possible so make sure you don’t stir too much. Roughly chop and add the white chocolate, along with half the blueberries, then stir briefly to combine.
- Divide the mixture between the paper cases, then sprinkle over the remaining blueberries. Place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool on a wire cooling rack, then serve.
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