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
- Total Time: 38 minute
- 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
- Preheat oven to 200 C.
- Combine unsalted walnuts, almond meal and bicarb in a mixing bowl
- In another bowl, beat egg, add yoghurt and ginger.
- Fold in the almond meal into the egg and yoghurt mixture and cinnamon. Mix through gently
- 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.
- 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