A go-to recipe in baking emergencies. People coming over imminently, cupboards and fridge barren but for flour, an egg and some leftover fruit. The solution? Muffins.
30 minutes
30 minutes
Easy
6
First, preheat your oven to 180C (160C fan). Prepare your muffin cases, or grease your muffin tins with plenty of oil or butter.
You’ll need two bowls. Into the larger bowl, weigh your flour, baking powder, salt and blueberries, mixing to combine and coat the fruit.
In your other bowl, whisk together your sugar, egg, milk and sunflower oil.
Pour all the wet ingredients into the dry ingredients, and using a wooden or large metal spoon, gently mix everything together.
Scoop down to the bottom to get every last drop of flour, but be careful not to overmix. Remember, no flour should be visible, but the batter should still seem lumpy.
Divide your mix evenly into your cases or tins, and bake for about half an hour. This is very oven-dependent. When done, they should be golden brown and should bounce all the way back when pressed firmly.
Enjoy!
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
