The Home Economics Bit

Did you know?

Butter is most often used in baking because it has a high fat content which produces flavoursome bakes. However, oil – although generally much lower in fat – adds moisture to your bakes, and it results in a more tender crumb. The combination of both works particularly well in muffin recipes as it creates moist, light, tender and delicious muffins. I prefer to use either rapeseed oil or olive oil in my baking, because both have quite a mild flavour which doesn’t overpower the bakes.

Gluten Free Toffee Apple Muffins

Gluten Free Mummy
This recipe yields 9 large bakery-style, gluten free, toffee apple muffins.
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Servings 9 muffins

Ingredients
  

  • 375 g gluten free self raising flour
  • 1 tsp bread soda levelled, ensure gluten free
  • 1/2 tsp xanthan gum
  • 80 g butter melted and slightly cooled
  • pinch of salt
  • 80 ml rapeseed oil
  • 2 large eggs
  • 200 g caster sugar
  • 190 ml milk
  • 50 ml single cream
  • 80 g natural yoghurt
  • 1 tsp vanilla extract
  • 2 apples peeled, cored and finely diced
  • 60 g toffees chopped, ensure they're gluten free

Instructions
 

  • Preheat oven to 220°C and line a muffin pan with large muffin cases.
  • Sieve the gluten free self raising flour, baking soda, xanthan gum and salt into a large bowl. Stir to combine. Set aside.
  • Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the yoghurt, milk, cream and vanilla extract.
  • Pour the wet ingredients into dry ingredients and fold in – using a spatula or wooden spoon – until completely combined and the mixture is smooth.
  • Fold in the diced apples and chopped toffees.
  • Divide the batter evenly among the muffin cases, filling each case 3/4 full.
  • Bake at 220°C for 5 minutes – the inital high heat will allow the muffins to rise rather quickly to create a large, bakery-style muffin – then, keeping the muffins in the oven, reduce the oven temperature to 180°C. Continue to bake for 25-30 minutes, until golden brown.
  • Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely.

Notes

Cover muffins and store at room temperature for up to 5 days or in the refrigerator for up to 1 week. These muffins also freeze well, and can be frozen for up to 3 months.
I use Walkers English Creamy Toffees in this recipe.
Keyword gluten free, muffins, raspberry, white chocolate