Tuesday, 3 December 2013


It would be fair to say that gluten free alternatives to bread and cakes can be a bit hit or miss.

Bread can be a bit 'stale', pizza bases a bit like a thick cracker.

Cakes can be dry, a bit too crumbly.

But then I found this recipe for Raspberry & Lemon Muffins and discovered the solution.

The solution is applesauce. It seems to bind together the other ingredients and coupled with the squished raspberries creates a delicious soft gooey centre. I simplified the original recipe to match the ingredients available in Byker Morrisons (aka groundnut oil rather than canola oil, bog standard applesauce rather than unsweetened), and added the yolk of the egg back in as I didn't want to throw it away. Therefore they may be more calorific than the 116 calories per muffin on the original... but I'm not particularly bothered, and it worked out a lot cheaper. Aren't cakes meant to be a treat? I think they tasted great.

Ingredients (8 muffins)

50 g groundnut oil (about 1/4 cup)
125g sugar (about 2/3 cup total)
1 large egg
1 tablespoon flax
100g applesauce (about 1/2 cup)
100g gluten-free self raising flour
Pinch of salt
Zest of 1 lemon
75g fresh or frozen raspberries (about 2/3 cup)


• Preheat oven to gas mark 4. Coat 8 muffin tins with cooking spray or line with liners.
• In a large bowl beat together oil, sugar, egg white, flax and applesauce.
• Add flour, baking powder, baking soda, salt and lemon zest. Stir in raspberries.
• Divide batter evenly among muffin tins. Bake for 20 minutes or until a wooden pick inserted in center of muffins comes out clean.

-recipe adapted from Healthy Aperture blog, photo is my own-

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