Yet another muffin recipe!

Must be "Muffin Season"!!

I bought some blackberries, intending to make a blackberry and apple crumble (I know, I know, out of season) and they were SO sour I had to opt for a Plan B. This is what I came up with. I attempted to substitute the buttermilk in my recipe for rice cream and a banana puree fruit pot (adds a raising agent) and it worked quite well.

Free from dairy, soya, wheat, gluten. Could be egg free but I was nervous as I had already made a big substitution with the buttermilk.

Ingredients

• 175g/6oz Doves Farm gluten free SR flour or your choice and raising agent if required
• 175g/6oz caster sugar
• 175ml/6fl oz total consisting of rice cream, (Oatly cream or soya cream if tolerated) and one banana puree (fine if it has apple in) fruit pot
• 1 medium egg
• 1/2 tsp vanilla extract
• 40g/1 1/2oz melted butter
• 150g blackberries/blueberries 

Method

• Preheat the oven to 180C/350F/gas mark 4
• Sift flour and baking powder (if using) together. Add sugar
• Add fruit pot and rice cream to make the 6fl oz in a separate bowl
• beat in the egg and add the vanilla essence
• add in the cooled melted butter
• stir the "wet" ingredients into the dry bowl
• Fold in the berries
• Spoon into muffin cases. Back for 20-25 minutes until soft and springy.

TIP If your berries are very soft/ripe you would need to reduce the rice cream/puree mix by at least 1 oz. If you put the puree in the bowl first, it's easy to add the cream to the right amount.

They were really tasty, very delicious although slightly too moist inside. I suspect the recipe needs a little tweaking but they were enjoyed here fresh and half have gone in the freezer for packed lunches.