Gluten Free Apple Blueberry Muffins
We give you the choice to use brown sugar or honey to sweeten these muffins. The sugar versions are sweeter and more in line with how sweet you'd expect muffins to be. The honey version has a nutter taste, from the buckwheat, and is much less sweet. We've assumed most people will make these muffins with sugar, so have based our nutrition panel on this version. You also can substitute the margarine spread in the recipe with butter however this will mean the recipe is no longer low fat or low in saturated fat.The bottom line is that these are relatively healthy muffins, so expect a healthy taste.
12
Serves
145
Calories
5.6g
Protein
92g
Serving Size
Ingredients
- 1/2 cup organic buckwheat flour
- 1/2 almond meal
- 1 tsp. baking powder
- 1 tsp. baking soda
- 30g butter, unsalted
- 1 cup low fat milk
- 1 egg
- 1 tsp. vanilla essence or vanilla paste
- 1/2 apple, peeled and cut into chunks
- 2 tbsp. castor sugar or honey
- 1 tsp. cinnamon
- 24 frozen or fresh blueberries
- 1/2 cup low fat natural yoghurt
Method
- 1Preheat oven 180C (350F)
- 2Set up 12 muffin patties pans or spray with cooking spray into muffin tin.
- 3Place all dry ingredients into a mixing bowl.
- 4Melt butter for 30 seconds in microwave, take out and set aside
- 5Heat milk in microwave for 30 seconds and set aside.
- 6Add yoghurt, cinnamon and whisk.
- 7Heat milk in microwave for 1minute or until hot. Add the tsp. baking soda, should start foaming. Whisk into mixture.
- 8Add flour whilst whisking, 1/3 at a time. If mixture looks too dry, just add a little more milk until smooth.
- 9Gently fold apple and blueberries into mixture and place into the patty pans.
- 10Bake for 25 mins, check with skewer.