Gluten free muffins


  • 1 egg
  • 240ml liquid of choice (fruit juice, low-fat milk, soy milk, coffee, etc)
  • 2 tbsp granulated sugar
  • 2 tbsp vegetable oil
  • 540g brown rice flour
  • 2 tsp gluten free baking powder
  • ¼ tsp salt
  • 2 tbsp nuts (optional), chopped
  • 400g fresh fruit


  1. Preheat oven to 220’C/Gas mark 7
  2. Line the muffin tray with muffin cases or grease with vegetable cooking spray
  3. In a large mixing bowl, combine egg, liquid of choice, sugar, and vegetable oil, beating on low until smooth
  4. In medium bowl, combine rice flour, baking powder, and salt. Add all at once to egg mixture and beat on low just until combined
  5. Stir in nuts (if desired) and fruit of choice
  6. Divide batter among the muffin cases and bake for 15 minutes or until toothpick or fork inserted in the centre of largest muffin comes out reasonably clean
  7. Makes 6 muffins.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s