Ingredients:
Dry ingredients
- 1.5 cup gluten free flour
- 0.5 cup almond flour (or 0.3 cup more gluten free flour)
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 teaspoon nutmeg
Wet ingredients:
- 2 large eggs
- 2/3 cup sugar
- 0.5 cup vegetable oil
- 1 tablespoon lemon juice or zest
- 1 cup yoghurt
- 1 cup of mix-in, see options below
- 2 tablespoons honey
Method:
- Preheat oven to 220 degrees, line muffin tray with standard cups
- In a bowl whisk together all the dry ingredients, set aside
- Beat together eggs and sugar until fluffy
- Running the mixer on low slowly add oil
- Still running on low add a third of flour mixture followed by half of yoghurt. Continue mixing and repeat. Then add remaining third of the dry ingredients.
- Mix until batter is smooth. As opposed to batter with regular flour this can’t be overmixed as there’s no gluten release
- Stir a mix-in of your choice, note ‘trick’ comment at the end.
- Distribute into the tray, bake for 10 minutes then reduce the temperature to 180 degrees and bake for another 15 minutes until the tops are browned.
- Once done let cool down on a wire rack
Mix ins:
- Any sorts of berries – blueberries or raspberries are a classic
- Raspberry / white chocolate – half a cup of each
- Lemon / poppyseed – two tablespoons poppyseed and candied lemon
- Apples – a cup of shredded apples with cinnamon
Trick – to prevent the berries from staining the bottom, first distribute half a tablespoon of the mixture without the mix in into the liners. Then proceed as nomal.