Blueberry and Coconut Muffins

Blueberry and Coconut Muffins (gluten free)

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Gluten Free Muffins

Our ‘master baker’, Lesley, has been at it again, mixing up a storm and creating delicious muffin treats, just for you.

Preheat oven to 180 degrees C.  Grease a standard 12 cup muffin tin.

Dry Ingredients:

In a large bowl, mix together:

1 ½ cups of almond meal
½ cup cornflour (not Nurses which is wheat based)
½ cup desiccated coconut
2 teaspoons GF baking powder
1 teaspoon cinnamon
Rind of 1 lemon

Wet Ingredients:

In a separate bowl, mix together:

2 eggs
¼ cup maple syrup
Juice of half a lemon
2 tablespoons of olive or coconut oil
2-3 tablespoons of milk or your choice (rice, almond, coconut)
1 punnet of blueberries

Pour wet ingredients onto dry ingredients.  Mix well then fold in blueberries.  Put approximately 1 dessertspoon of mixture into each cup and bake for approximately 20 minutes. Turn muffins onto a wire rack to cool.