For years I tried to make muffins and was never very successful, and then the penny dropped! When recipes say don’t overmix, they really mean it. Just fold in eight or nine times and don’t worry if some of the ingredients haven’t been combined. Bingo – perfect muffins every time!
makes: 10 to 12 muffins
preparation: 30 minutes
baking: 30 minutes
cooling: 35 minutes
freeze: No
225g (8oz) wheat- and gluten-free self-raising flour
1 tsp xanthan gum
2 tsp gluten-free baking powder
½ tsp bicarbonate of soda
115g (4oz) caster sugar
80g (3oz) dairy-free spread, melted and cooled
225ml (8fl oz) soya yoghurt
1 large egg, beaten
80g (3oz) dairy-free white chocolate, chips or roughly chopped
½ tsp vanilla extract
150g (5½oz) raspberries
equipment
12-hole muffin tin
* Preheat the oven to 180°C/160°C fan/Gas 4. Line the tin with muffin cases.
* In a large bowl, sift together the flour, xanthan gum, baking powder, bicarbonate of soda and sugar. Make a well in the centre.
* Quickly and carefully add the melted and cooled dairy-free spread, yoghurt, egg, white chocolate and vanilla extract.
* Using a large metal spoon, fold the ingredients together until just combined. Don’t overmix otherwise the muffins will have a rubbery texture. Gently fold in the raspberries so you don’t break them.
* Divide the mixture evenly among the cases. I use an ice-cream scoop of mixture, which ensures an equal amount in each case. Level the mixture with the back of a teaspoon.
* Bake in the oven for 30 minutes or until they are well risen and springy to the touch. Remove from the oven and leave to cool in the tin for 5 minutes, then transfer to a metal cooling rack.
* These muffins really are best eaten on the day they are baked, but will store for a couple of days in an airtight container (do not keep in the fridge).