How to make gluten free orange and walnut muffins

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Here’s a gluten-free muffin recipe just in time for Mothers’ Day. It’s not too late to whip up a batch if you’ve already got the ingredients in your gluten-free pantry.

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How to make gluten free orange and walnut muffins


  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: 12 mini muffins 1x

Ingredients

Units Scale

150 grams dried fruit, roughly chopped
175 grams almond meal
1 teaspoon bicarb soda
1 egg
1 cup yoghurt
50 grams unsalted walnuts, roughly chopped
Pinch cinnamon
To serve
12 strips orange peel
1 tbsp maple syrup to glaze


Instructions

  1. Preheat oven to 200 C.
  2.  Combine unsalted walnuts, almond meal and bicarb in a mixing bowl
  3. In another bowl, beat egg, add yoghurt and ginger.
  4. Fold in the almond meal into the egg and yoghurt mixture and cinnamon. Mix through gently
  5. Place spoonfuls of heaped batter into 12 non-stick silicone mini muffin hole tray and bake for 30-35 minutes. Cool slightly in muffin tray then turn out on a wire rack to cool completely.
  6. Top with orange peel and brush lightly with maple syrup.

Notes

*Makes 12 mini muffins so double the recipe if you want 6 larger muffins.

  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Snack
  • Method: bake
  • Cuisine: Modern Australian

 

Paleo fig, berry and coconut muffins

 

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